Ragout of stuffed veal

(Recipe #67, page 91)

Cut about 8 pounds from a leg of veal, pound it tender, and slice it into hand-size pieces. Fry the trimmings and mix with minced lemon peel, ¼ pound of anchovies, 3–4 eggs, and some white bread to make a forcemeat. Spread the slices with the forcemeat, roll and tie with twine, and fry slowly.

To make gravy, use the broth from the roast, some morels, some potato flour or cornstarch, and steam the meat for a few minutes in it.

Translated by David Green.

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