• Veal loin with kidney and flank
• Flour
• Salt and pepper

Stuffing

• 2 cups soft caraway rye bread crumbs
• 1 egg, slightly beaten
• 2 tablespoon melted butter
• 2 tablespoon chopped onion
• 2 tablespoon minced parsley
• 3 tablespoon cream
• ½ lb. flank, ground

Have the butcher cut the veal loin roast with kidney and flank attached. Have top of loin bone sawed the thickness of each chop, but not cut through. Remove fat from kidney. Mix stuffing and place on top and around kidney. Bring the flank over to cover the stuffing and tie securely with string. Dredge meat with flour and season. Roast covered 25 minutes per pound in 325° oven. Last half hour remove cover to brown the roast.