1 Veal Loin (deboned) -- about 5 pounds
1/4 teaspoon Lemon Zest -- grated
1/4 teaspoon Rosemary -- dried
Salt and Pepper
1/2 pound minced Veal
1/2 pound minced Pork or Beef
1 Egg -- beaten
1/2 cup stale Bread
1 clove Garlic -- chopped
1 pinch Marjoram
1 pinch Nutmeg
1 cup White Wine
1 cup Veal or Beef Stock
Soak the bread in milk and squeeze out.
Lay the veal on your workspace and season it with the lemon zest, some of the rosemary, salt and pepper.
Combine the ground veal and pork
(or beef) with the beaten egg, bread, marjoram and nutmeg. Mix well.
Spread the stuffing on one side of the veal and roll up.
Tie lightly with butcher's twine.
Season the surface of the meat with the
rest of the rosemary, salt and pepper and rub it with the olive oil.
Cook the roast in a pan that is just a little larger than the meat in a preheated 350o
oven for 2 hours, basting very often with the wine and stock.