| Preparation - Directions: |
Mince or chop coarsely the salt pork, without rind and sauté until transparent. Place in medium-large bowl; drained.
Onions, carrot, parsley, garlic can be chopped or processed together. Add to bowl with salt pork. Mix well.
Add bread crumbs and mix again, add eggs one at a time. At this point with one egg the mixture should not be too dry or too wet.
Shake on the nutmeg and mix. Have veal on flat surface and pound with wooden mallet gently until thicker sections are flattened out. Place mix on meat beginning with short and smooth evenly but not to exact edge about 2 inches inside. Begin rolling carefully; when entirely rolled, skewer ends and with heavy string begin tying the roll one end to the other end like a sausage, the way butchers tie rolled roasts. Tie securely
ends can be sewed or tied in.
Have Dutch oven pan heated with about 2 tablespoons olive or other oil, and brown all sides of roll. Reduce heat and remove pan from heat
add wine and let bubble down. Replace on heat, add 1/2 cup chicken stock and simmer covered for about 1-1/2 hours. Periodically check to see that liquid has not dried out and add more stock and a dash of wine. Baste every 20 minutes and turn roll over.
At one hour of cooking time, place peeled 2 inch thick slices of Idaho potatoes on top, using toothpicks if necessary to maintain them balanced, baste and continue cooking.
Let stand about 14 minutes before slicing. This roll can be chilled overnight for cold cutting.
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