| | Stuffed Veal Loin one 4 pound veal loin, boned
3 tablespoons of lemon juice
3 anchovy fillets, mashed
1 large can of chopped mushrooms
1/2 pound of bacon
1/2 cup of chopped parsley
grated rind of 1 lemon
salt and pepper to taste
1 egg yolk
milk
1/2 cup of melted butter
2 cups of beef stock
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Remove the skin form the veal and sprinkle the veal with lemon juice. Combine the anchovies, mushrooms, bacon, bread crumbs, parsley, lemon rind, salt, pepper and egg yolk and mix well, adding a small amount of milk to moisten, if needed. Stuff the veal with mushroom mixture and roll. Secure with string or skewers. Place in a roasting pan and add the butter and stock. Bake at 350ºF. for 1 hour and 40 minutes or until tender.
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