Schmitty posted 04-30-99
Apple stuffed veal rolls (Kolvrullad)
2 slices veal cutlet, 1/2 inch thick (2 to 2 1/2 pounds)
1/4 pound bonelss pork
1/2 teaspoon salt
1/8 teaspoon white pepper
2 apples
2 tablespoons butter or margarine
1 teaspoon salt
1/8 teaspoon white pepper
1 bouillon cube or 1 teaspoon meat extract paste
1 cup hot water
1/4 cup water
2 tablespoons flour
1 tablespoon sugar
Pound veal cutlets with mallet. Make crosswise slits on cutlets about 1 inch apart, cutting almost but not quite all the way through.
Then cut pork into thin strips; fit into slits in veal; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Core and pare apples; cut into quarters, then into slices; place on veal.
Roll up each slice veal starting from narrow side, tie with string. Heat dutch oven til very hot, add butter, then veal rolls.
Cook over hi heat til very well browned. Add 1 teaspoon salt and 1/8 teaspoon pepper.
Dissolve bouillon cube in hot water; add to veal; cover and simmer (do not boil) 1 1/4 hours or til tender.
Remove rolls to platter and keep hot. Stir 1/4 cup water into flour; slowly add, stirring to gravy; cook til thickened; pour some of gravy over veal rolls.
Cut into slices to serve and pass with gravy. Makes 4 servings.