- 4 slices of veal cut from the leg, about ¼ pound each
- ½ pound roast pork
- Pound the veal cutlets, without tearing them, till they are thin.
- Mix ground roast pork with chopped parsley and salt and pepper to taste.
- Spread pork mixture evenly on top of veal slices. Roll slices into roulades and tie them with white thread.
- Bring lard to frying temperature in a heavy braising pot, and brown meat in it on all sides. Thi