Ingredients for 4 persons:

  • 1,5 – 2 kg calfbreast
  • salt
  • pepper

For the filling:

  • 8 rolls (from the previous day)
  • 0,5 l of milk
  • 2 eggs
  • salt
  • pepper
  • parsley
  • 2 tablespoons of semolina

Preparation:
Have a bag cut into the breast of veal by the butcher.
For the filling, pour the milk over the rolls and let them soften.

Then mix them with 1 teaspoon of salt, some pepper, 2 eggs, the chopped parsley
and 2tablespoons of semolina.
If this dumpling-mass is to soft, add some semolina.
Then fill it into the bag in the breast of veal and sew it up.

Rub the meat with salt and pepper from all sides and roast it in the oven at 200 °C
until it is tanned.
Reduce the temperature to 180°C and roast it 1,5 – 2 hours. Finish the sauce.

Serve with bavarian potato salad.

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