Veal Roulades I.

From a leg of veal cut large slices finger thick, pound them and rub them with salt. Roast veal or possibly pork is weighed quite finely with 3 pieces of boned sardines, a piece of lemon peel and a little bit of green parsley, mixed well with an egg, salt and mace. Then spread this quantity on the beaten slices, roll them together and wrap them with a thread. Close the top and bottom of the rolls with a few stitches so that the filling does not come out. Then heat a piece of butter in a pan, put the roulades one after the other, fry them on all sides, add a few slices of lemon and a small onion and cover them with light bone broth. Stew slowly until the roulades are well cooked with the lid closed, lift them out of the clear soup, carefully untie the string, place the roulades in the meat jars, pour the strained clear soup over them and sterilize at 100 G rad for 50 min.

When using, thicken the sauce with a little stirred flour.

all : Home canning, from Mrs. Emilie Lösel,

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