This is an economical, easy-to-cook meat dish similar to those found in many European and Eastern European kitchens. Beef, lamb or pork could replace the veal.
Roll the slices of veal between pieces of cling film to flatten them, or pound them if you have a very blunt, soft instrument. Mix all the other ingredients, except the butter, liquid and parsley stalks, together. Spread the mixture on the four veal slices, and roll up and tie with string. Heat the butter in a flameproof casserole or frying pan, and fry the rolls on all sides until just golden brown. Add the liquid and parsley stalks, cover with a tight-fitting lid, and
© 1995 Frances Bissell. All rights reserved.