|White bread slices||6 , crumbled (1 To 2 Days Old If Possible)|
|Flat anchovies||1⁄2 Can (5 oz), drained, rinsed, and chopped|
|Chives||1 1⁄2 Tablespoon, chopped|
|Parsley||4 Tablespoon, finely chopped|
|Black pepper||1⁄4 Teaspoon, freshly ground|
|Boiled ham||4 Tablespoon, chopped fine|
|Ground mace||1⁄4 Teaspoon|
|Veal||6 Pound, boned (Half-Shoulder)|
|Clarified butter||3 Tablespoon|
|Veal stock/Chicken stock||1 Cup (16 tbs)|
1.Take a bowl, put crumbled white bread, anchovies, chives, parsly, salt, black pepper, ham and mace.
2.Mix the ingredients thoroughly and refrigerate the bowl with the lid on.
3.Preheat the oven to 375 degrees.
4.Spread the bonned and trimmed veal shoulder flat.
5.Put the filling on it and spread it on the inner side leaving 2 inches on the edges.
6.Roll the shoulder lightly and tie like a sausage.
7.Season the outer side of the roll with salt and pepper.
8.Take a heavy skillet, heat butter in it and add the roll to it.
9.Heat the roll until it gets evenly browned from all sides.
10.Add the stock to it and transfer the entire mixture to a casserole dish with a lid.
11.Put the lid on and keep the dish in the oven.
12.Let the ingredients cook for 1 1/2 hours.
13.Once done, take the veal out on a heated platter.
14.Transfer the juices to th epan and heat it to make a thick sauce.
15.Cut the string and serve the veal topped with sauce.