Jellied Veal Roll

Ingredients:

1 kg veal,

5 eggs,

130 g liver,

150 g whole-wheat bread,

1 cup milk,

2 tbsp butter,

2 carrots,

'/2 parsley root,

V2 onion,

15 g gelatin per 2 cups of veal oroth, salt, pepper, 1 bay leaf.

Cut leg of veal lengthwise. Remove bones and part of the flesh from the inside for stuffing. Spread a thick layer of mince prepared from liver and soaked whole-wheat bread, top with hard-boiled eggs cut lengthwise. Shape the meat into roll, tie with string and place into stewing pot. Add carrots, parsley root and onion cut into pieces, finely chopped bones, salt, pepper and bay leaf. Cover with water ana cook for 45 min. Chill the cooked roll in the stock. Remove, cut into thin slices, pjace on platter, garnish each piece with sliced cooked carrots, hard-boiled eggs and parsley. Cover with cold jelly and chill. Stuffing: Mix the remaining meat portion with liver cut into pieces and whole-wheat bread soaked in milk and squeezed out. Pass this twice through meat grinder. Add part of the raw eggs, pepper, salt and warmed-up butter. Jelly. Dissolve gelatin in hot stock, add raw egg white to clear the stock, bring to the boiling point, let settle for 15 minutes, strain and chill.