|Veal scallops||2 Pound, pounded flat|
|Boiled ham||1⁄2 Pound, thinly sliced|
|Olive oil||1 Tablespoon (To Season Veal)|
|Lemon||1 , juiced|
|Ground black pepper||To Taste|
|Mortadella sausage||1⁄2 Pound, thinly sliced|
|Genoa salami||1⁄2 Pound, thinly sliced|
|Hard cooked eggs||10|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||4 Cup (64 tbs) (Quick)|
|Dry white wine||1 Cup (16 tbs)|
Preheat oven to 350Â°F.
Unroll an 18 inch length of foil on your working surface.
Arrange the veal scallops in a rectangle, 6 x 12 inches, overlapping the scallops as necessary.
Arrange the boiled ham in a similar layer over the veal.
Sprinkle with oil, lemon juice and black pepper.
Repeat with layers of mortadella and salami.
Trim the ends of the hard-cooked eggs so that the yolk is exposed.
Arrange the eggs in a line lengthwise down the center of the rectangle, being certain the cut edges of the eggs touch closely.
Sprinkle parsley down one side of the eggs, and bread crumbs mixed with the garlic down the other side.
Drizzle a little oil over the eggs and sprinkle with salt and pepper.
Pick up the long edge of the foil and bring it toward you over the eggs.
Tuck the meat under the eggs, making a tight roll, and continue to make a roll, ending with the seam side down.
Discard the foil, drape the bacon over the roll, and tie securely with kitchen twine at 1/2 inch intervals.
Set the roll in a roasting pan.
Mix tomato sauce and wine and pour over the roll.
Cook for 1 hour, basting often.
Remove from oven and let stand, covered with foil, for 20 minutes.
Cut roll into thin slices and serve with the pan juices as a sauce.
Pass additional sauce in a gravy boat.