Parmesan Veal Roast
|Packaged precooked rice||2 Cup (32 tbs)|
|Chopped cooked spinach||1 Cup (16 tbs), drained|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Boned veal rump||5 Pound (1 Veal)|
|Boiled ham slices||8 (1/8 Inch Thick)|
About 4 hours before serving: Cook rice as label directs but increase butter to 3 tablespoons.
Stir in spinach, cheese and eggs.
Preheat oven to 350°F.
Slit veal rump lengthwise almost all the way through.
Open up halves flat; cover with slightly overlapping ham slices.
Spread with rice mixture; put veal back together; tie.
Lay in open roasting pan; top with bacon slices placed side by side.
Roast 2 1/2 hours or to 180°F.
on meat thermometer, basting several times with the drippings; lightly cover with foil if needed.
If desired, make gravy from drippings.