Summary

Ingredients

• 2 kg roast veal (veal breast)
• 100 g fat
• 30 g butter, for the juice.
• salt

For the filling:

• 50 g butter
• liter ⅛ milk
• 2 roll (s)
• 2 egg (s), including the yolk
• 0.5 ½ bunch parsley, if you like more, take the whole bunch
• 40 g breadcrumbs

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Instructions

1. Remove the ribs from the breast of veal, wash and dry, then cut a pocket deep under the skin and salt the breast of veal. Then it is filled with the bread filling and sewn together
2. Filling: Fluffy, stirred butter is mixed with yolk, firmly squeezed rolls soaked in milk, finely weighed parsley, salt and breadcrumbs. The parsley can be sautéed in a little butter.
3. Fry the meat in hot fat and roast in the oven at 175 ° for about 1.5 hours. Water more often or cover something with foil. The gravy is degreased, boiled with butter and water and boiled down a little, poured onto the cut meat slices and served with a green salad.