Veal Rolls

• 4 lbs. boned rolled veal leg
• 2 tablespoon butter
• Salt and pepper

Sprinkle meat with salt and pepper, dredge with flour. When fat is hissing hot, lay meat in and brown, turning frequently. A 4 pound piece will take 20 minutes to brown. Add a little water or meat stock, just enough to keep meat from burning. Cover closely and roast slowly for 3 hours.

When meat is braised, cut in thin slices. Make a puree of mushrooms lightly mixed with