Collared Veal

Ingredients

• veal breast
• chopped herbs
• mace
• pepper
• salt
• smoked tongue
• beetroot
• parsley
• hard egg yolks

Instructions

1. Remove the bones and gristle from a nice piece of veal breast. Season the meat well with chopped herbs, mace, pepper, and salt.
2. Lay between the veal slices of smoked tongue, variegated with beetroot, chopped parsley, and hard yolks of eggs.
3. Roll the veal up tightly in a cloth and simmer for several hours until tender.
4. When done, lay a weight on it to press out the liquor.