Veal Rolls

Zraziki Cielęce


  • 4 lbs. boned rolled veal leg
  • 2 tablespoon butter
  • Salt and pepper
  • Flour for dredging
  • 1 onion
  • 4 whole cloves
  • Parsley


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 Bechamel sauce and spread between each slice. Hold all together with a string, leaving one long end to pull off when meat is on platter. Replace the meat in roaster, cover top with Bechamel Sauce mixed with Parmesan cheese. Sprinkle again with Parmesan cheese and brown in oven.

Serve with large mushrooms stuffed with own meat chopped up with sauce and cooking juice from pan. Serve with peas and small round fried potatoes.