What We're Cooking: Veal Rolls With Herbs
Submittor: Saige
Source: Taken from page 120 of The Original Mediterranean Cuisine, Midieval recipes for today by Barbara Santich. 
THE RECIPE Unredeacted:
INGREDIENTS:
  • 1 lb Rump or Topside of Veal (or Yearling), cut thiny
  • 1 tsp Fennel Seed
  • Salt and freshly ground Pepper
  • 5 Tbsp finely chopped Parsley
  • 1 Tbsp finely chopped Marjoram
  • 2 oz Pancetta, chopped
  • Olive Oil
THE RECIPE Redeacted:
  1. Have the slices of veal flattened by the butcher.
  2. Cut them into pieces about 10 cm (4 in) square.
  3. Roughly pound fennel seed in a mortar
  4. sprinkle meat with fennel, salt and pepper.
  5. Combine herbs and pancetta, and divide this mixture evenly among pieces of meat.
  6. Roll each piece up, not too tightly, and secure with a toothpick.
  7. Using your fingers, lightly oil each roll.
  8. Ideally the rolls should be cooked over an outdoor barbecue – with fairly hot coals, so that they cook quickly.
  9. In a less than ideal world, they will be cooked under the grill.
  10. Martino’s advice is important: do not let them dry out.
  11. Like the brasciole in the next recipe, these ‘give a good appetite for drink’.

This recipe has been redacted by others. The veal cutlets were pounded flat and rolled jelly roll style with pancetta and fennel seed and parsely. A suggestion was to use lard and make a paste and smear it along the insides and roll it up. This recipe had been grilled, and the problem was trying to get everything to cook evenly. She had cooked the pancetta beforehand, so that was cooked.