Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Veal Roast as a Rolled Roast

4 servings

Ingredients

• 1.25 kg veal loin, without kidney
• 250 g veal, lean
• ham, raw (a little)
• bacon (a little)
• shallots or onions (some)
• 1 sprig tarragon and parsley
• 1 strip lemon zest
• anchovies (some)
• 2 pcs eggs
• salt (a little)
• pepper, crushed (1 pinch)
• 1.5 tbsp sour cream
• white bread, grated (as needed)
• 0.25 l water, boiling
• 1 pcs carrot
• 1 pcs bay leaf
• 1 cup sour cream, to finish
• 2 tbsp capers

Instructions

1. Take the loin piece without the kidney, 1 to 1½ kg for 4 people, chop off the backbone, and remove the ribs.
2. Then take about 250 g lean veal, a little raw ham and bacon, some shallots or onions, a sprig of tarragon and parsley, a strip of lemon zest, and some anchovies, chop everything finely, and add 2 eggs, salt, a pinch of crushed pepper, 1 to 2 tablespoons of thick sour cream, milk or water, and enough grated white bread to make the farce firm enough.
3. Mix everything well, spread it on the inside of the meat, roll it up, and tie it with kitchen twine.
4. Then place the roast in a braising pot over heat, let it brown on all sides, pour in ¼ liter of boiling water, repeating as needed later, and add 1 carrot and 1 bay leaf to the sauce, with which you must baste the roast often.
5. Let it tenderize in a short broth.
6. When serving, remove the fat, strain the sauce through a sieve, add 1 more cup of sour cream and 2 tablespoons of capers, and pour some sauce over the roast, while serving the rest alongside.
7. Before serving, remove the twine and pierce the roast with a skewer.

Modernized from a treasured 19th-century German cookbook.