Rolled veal vermouth

06976 ROLLED VEAL INGREDIENTS for 4 PEOPLE VERMOUTH Butter to grease the dish, a 100 g of leek, cabbage leaves, 50 g of smoked bacon, 50 g butter, 1 defatted veal kidney, a Loin of veal from a kg, 2 onions, 4 carrots, 2 Bay leaves, 4 potatoes, 5 cl vermouth dry, salt, pepper.

Preheat oven to 240ø.

Grease a baking dish from the oven.

Clean the leeks and cabbage and cut both plate; Let them soften, with lard, butter, for 15 minutes on a moderate flame.

Add salt and pepper and let cool.

Cut the kidney in half lengthwise; carve the loin of veal and appiattitela as much as possible, lie the vegetables (cabbage and leeks) and posatevi layers above the kidney pieces, roll it and close it.

Put the rolled in buttered baking dish and bake for 15 minutes in hot oven.

Peel the onions and carrots, cut into slices and distribute them around the rolled, add the bay leaf, then washed with 10 cl of water.

Continue cooking for 1 hour at 180°, basting frequently with the sauce.

Peel the potatoes and cut them into rings; 30 minutes before end of cooking place them around the calf.

Prelevatelo, place it on a plate and remove the vegetables; defatted cooking sauce with the vermouth, then passed the gravy from the strainer.

Serve the sliced cut rolled in a dish surrounded by vegetables and bathed with the sauce.