Prepare and sear roast veal (e.g. shoulder or loin), cut diagonally, salt, paprika, sweet paprika, nutmeg, grated, bell pepper, from the mill, season inside and out raw ham, cut into narrow slices, Gruyère, cut into slices about 3mm thick, wrap cheese slices in raw ham slices. Fill incisions with cheese/raw ham parcels.
Farmer’s bacon slices, smoked Top roast with bacon slices and tie with kitchen string.
Heat clarified butter in a roasting pan until hot. Fry meat with bacon side down for approx. 5 min, turn to other side, continue frying for approx. 5 min. Reduce temperature, remove meat, dry drippings with kitchen roll.
Prepare braised vegetables, carrots, cut diagonally into pieces about 2 cm long, shallots (sauce onions), mushrooms, small.
Add a little clarified butter to the frying pan. Sauté the vegetables.
Add white wine, veal stock or possibly rosemary, marjoram, meat stock. Pour in wine and stock, add kitchen herbs, bring to boil, add meat repeatedly (must be about a third in the liquid). Steam for about 1.5 hours with the lid closed in the lower half of the oven heated to 180 degrees. Then remove roasting pan, strain roasting liquid into roasting pan, let roast stand with lid closed in turned off oven for about 15 minutes.
Flour, butter, soft: mix butter and flour well with a fork. Flourb
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