Triple Roll Roast Recipe
Ingredients
1 pound each top round beef steak, veal steak, and pork steak, cut 1/4 inch thick
Salt and pepper
2 tablespoons chopped parsley
1 cup consomme
1 tablespoon chopped parsley
1/2 cup sliced celery
1 sliced onion
4 whole cloves
Directions
Trim meat and bone; cut enough fat in small pieces to measure 1/2 cup.
Season meat with salt and pepper.
Stack meat in layers, starting with the top round, then the pork, and ending with the veal.
Sprinkle the 2 tablespoons chopped parsley over the meat as you make the layers.
Roll up meat; tie.
Heat the 1/2 cup fat in a heavy kettle; brown meat roll on all sides.
Pour in consomme; add the 1 tablespoon chopped parsley, celery, onion, and cloves.
Cover and bake in a 325° oven for 2 1/2 hours.
Strain sauce; thicken for gravy.
Season meat with salt and pepper.
Stack meat in layers, starting with the top round, then the pork, and ending with the veal.
Sprinkle the 2 tablespoons chopped parsley over the meat as you make the layers.
Roll up meat; tie.
Heat the 1/2 cup fat in a heavy kettle; brown meat roll on all sides.
Pour in consomme; add the 1 tablespoon chopped parsley, celery, onion, and cloves.
Cover and bake in a 325° oven for 2 1/2 hours.
Strain sauce; thicken for gravy.
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