Veal Roll Recipe

Summary

Health IndexAverageCuisine
CourseInterest Group

Ingredients

 2 pounds veal scallops, pounded flat
 Ham1/2 pound, thinly sliced
 Olive oil to season veal
 Lemon juice1
 Ground black pepper1 To taste
 1/2 pound mortadellasausage, thinly sliced
 Genoa salami1/2 pound, thinly sliced
 10 hard-cooked eggs
 Parsley1/4 Cup (16 tbs), minced
 Bread crumbs1/4 Cup (16 tbs)
 Garlic2 Clove (5gm), minced
 Salt To Taste
 Bacon Slices5
 4 cups Quick Tomato Sauce
 Dry white wine1 Cup (16 tbs)

Directions

Preheat oven to 350°F.
Unroll an 18 inch length of foil on your working surface.
Arrange the veal scallops in a rectangle, 6 x 12 inches, overlapping the scallops as necessary.
Arrange the boiled ham in a similar layer over the veal.
Sprinkle with oil, lemon juice and black pepper.
Repeat with layers of mortadella and salami.
Trim the ends of the hard-cooked eggs so that the yolk is exposed.
Arrange the eggs in a line lengthwise down the center of the rectangle, being certain the cut edges of the eggs touch closely.
Sprinkle parsley down one side of the eggs, and bread crumbs mixed with the garlic down the other side.
Drizzle a little oil over the eggs and sprinkle with salt and pepper.
Pick up the long edge of the foil and bring it toward you over the eggs.
Tuck the meat under the eggs, making a tight roll, and continue to make a roll, ending with the seam side down.
Discard the foil, drape the bacon over the roll, and tie securely with kitchen twine at 1/2 inch intervals.
Set the roll in a roasting pan.
Mix tomato sauce and wine and pour over the roll.
Cook for 1 hour, basting often.
Remove from oven and let stand, covered with foil, for 20 minutes.
Cut roll into thin slices and serve with the pan juices as a sauce.
Pass additional sauce in a gravy boat.
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