Home › Left-Over Veal and Pork › Veal Rolls

Veal Rolls

Cut the veal in slices, spread each one with the stuffing left from the roast, or with bread-crumbs seasoned and moistened with butter, roll up tightly and tie. Roll with flour, sprinkle with salt and pepper, brown slowly in hot butter, then half cover with rich milk or veal stock in which one teaspoonful of flour has been blended, simmer ten minutes. Remove the strings and serve on hot toast.