Prep 20 mins
Cook 1 hr 30 mins
Just lovely served with baby new potatoes and a green salad. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 1⁄2 lbs veal cutlets
- 2⁄3 tablespoon salt
- 3 tablespoons butter
- 1 tablespoon parsley, minced
- 1 onion, peeled and minced
- 2 tablespoons lard or 2 tablespoons other fat
- 1⁄2 cup hot water
- 3⁄4 cup cream or 3⁄4 cup beef stock or 3⁄4 cup water
- 2 tablespoons flour
- Worcestershire sauce
- salt and pepper
- Wipe meat with a damp cloth and flatten with a meat hammer.
- Cut into six uniform sized pieces.
- Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
- Roll and tie with string.
- Melt lard or other fat in a deep skillet and sear rolls until well-browned.
- Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
- Remove meat from pan, strain and skim the juice in the pan.
- Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
- Cut and remove the strings and place meat rolls in gravy to reheat.