Preparation:
1. Brown sausage in a saucepan; cook onion in same saucepan until tender, stirring to separate meat.
2. Pour off fat.
3. Stir in 1/4 cup soup, bread, parsley, egg, nutmeg and pepper.
4. To make roll-up:
a. Pound veal.
b. Spread sausage mixture across long end of veal.
c. Roll up; tuck in ends.
d. Tie with string, or fasten with skewers.
5. Brown veal roll-up in shortening in a large, heavy ovenproof pan. Pour off fat.
6. Stir in remaining soup and water; cover and bake in preheated 350 F. oven 1 hour.
7. Turn and bake 1 hour more.
8. Uncover and bake 30 minutes longer, or until done, spooning sauce over roll-up.
9. Remove roll-up to serving platter; let stand 10 minutes before slicing.
10. Serve with sauce. |
