Old-fashioned roulade with prunes (Veal breast)

Ingredients for Old-fashioned roulade with prunes (Veal breast)

Instructions for Old-fashioned roulade with prunes (Veal breast)

To prepare the Old-fashioned roulade with prunes (Veal breast) recipe, please follow these instructions:

Broad has the piece out and slice, if desired. little of the fattest blubber away if drop-down roast must be skinny. On the flesh side is seasoned well with salt and pepper and spread out over sveskerne apiece. Roll the roast snugly together and tie a leash around at both ends so that it holds together while the wound just fine all the way. (It can also be held together by kødnåle while there are laces.)

Brown in butter in a frying pan on all sides. Pour approx. 2-3 dl water, herbs and a few small peeled onion. Season with salt and pepper and allow to roast for about 1 1/2 hour småstege. Turn it a few times along the way and be careful it does not boil dry. When roast is done taken the scroll up.

Juices can be filtered and skimmed of fat and is used for "Sky".

Roll the roast cool for the next day. Arrow the cords of the roast and slice into thin slices.