Ingredients

8 slices Leg of veal, pounded thin

2 tbsp Chopped parsley

2 tbsp Finely chopped spring onions

1/2 tsp Salt

1/4 tsp Pepper

4 Bacon strips, cut in two pieces

2 tbsp Butter

1 tbsp Onion, chopped

2 tbsp Celery, chopped

3 sprigs Parsley

1/4 cup stock

Method

Combine chopped parsley, scallion, salt, and pepper.

Sprinkle each slice of meat with parsley mixture.

Lay a piece of bacon over mixture.

Roll slice of meat and tie with a string.

Heat butter in large, heavy pan.

Add onions, celery, and parsley.

Cook over low heat for 5 minutes.

Arrange rolled meat on bottom of pan.

Cook uncovered for 10 minutes, turning two or three times so that meat rolls are whitened on all sides.

Do not allow meat to brown.

Cover and cook for 1 hour, turning twice during the last half-hour of cooking.

Discard strings.

Remove meat to heated serving dish and keep warm.

Add stock to pan.

Bring to boil and cook for 5 minutes.

Pour over meat.

Cooks Comments and Tips

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