Baked Veal Roll Ham Stuffing
|Veal steak||2 Pound|
|Garlic||1 Clove (5 gm)|
|Onion||1 Medium, chopped|
|White bread slice||3|
|Lean ham||1 Pound, ground|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot vegetable stock/Water||1 Cup (16 tbs)|
Remove round centre bone from veal steak, then pound veal with a wooden mallet or edge of a heavy plate until meat is reduced to about 1/4 inch thickness.
Crush garlic or chop fine; combine with salt and spread evenly over pounded steak.
Brown the onion in 1 tablespoon butter.
Soak bread (crusts removed) in a little cold water, squeeze dry, then combine thoroughly with the ham, browned onion mixture, egg, paprika, salt and pepper to taste.
Shape mixture into an oblong roll and place lengthwise on the seasoned side of the veal steak.
Roll meat around filling and secure firmly with skewers or twine.
Sprinkle roll with flour.
Brown veal roll on all sides in 2 tablespoons hot butter.
At the same time saute 1/2 cup onion around the meat.
Transfer to a small covered roast pan.
Rinse saute pan with stock or water and pour over the meat.
Cover pan tightly and bake at 325 F for 1 to 1 1/2 hours, or until veal is tender.
Baste several times with the pan juices.
To serve, remove skewers or twine; strain pan liquid and make a thin gravy.