Cold Stuffed Veal Roll Ups
|Bread crumbs||1 Quart|
|Sage leaves||2 Teaspoon|
|Chopped celery||2 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Minced onion||3 Tablespoon|
|Veal cutlet||1 1⁄4 Pound (1/4-Inch Thick)|
|Flour||1⁄4 Cup (4 tbs)|
|Currant jelly/Grape jelly||1⁄2 Cup (8 tbs)|
Day before or early in day: Combine crumbs, salt, sage, celery, parsley and pepper.
In medium skillet over medium heat, in 1/4 cup butter, cook onion until tender; add crumb mixture; heat.
Spread crumb mixture on veal; roll up tightly; tie with string.
Preheat oven to 350°F.
Meanwhile, combine flour, salt, pepper and paprika.
Coat veal with this mixture.
In large skillet, saute veal in 2 tablespoons butter until golden.
Place in 1 1/2-quart casserole.
Add 1 cup hot water.
Cover; bake 1 hour or until fork-tender.
At serving time: Slice veal roll and serve with currant or grape jelly.