members recipes

we served ours with shredded cabbage and boiled potatoes

Ingredients
1 pounds Veal round,arm,blade steak
⅛ teaspoon Ground pepper
¼ cup Finely chopped onion
4 Thin slices cooked ham
2 tablespoons Butter or margarine
8 Small white onions
½ teaspoon Instant beef bouillon
2 teaspoons Cornstarch
potatoes
½ teaspoon Salt
1 tablespoon Butter or margarine
¼ cup Snipped parsley
4 Hard-cooked eggs
6 Medium carrots,cut/strips
½ cup Dry white wine
½ cup Water
1 tablespoon Water

Method
Cut bone and fat from steak; cut steak into 4 pieces. Pound steak into 1/4 inch thick. Sprinkle one side of steak with salt and pepper. Melt 1 tablespoon butter. Cook and stir onion and parsley in butter over medium heat until onion is tender, 4 to 5 minutes.
Spread equal amount of onion mixture over each piece of steak. Place a slice of ham and an egg on top of onion mixture. Roll up carefully, beginning at narrow end; tie string around middle and ends of each roll.
Melt 2 tablespoons butter. Brown veal rolls in butter oven medium heat. Add carrots, onions, wine, bouillon and 1/2 cup water. Cover and bake in 325\' oven until meat is tender, about 1 hour. Remove veal rolls and vegetables from oven. Remove the strings; cut each roll in half. Keep warm while preparing gravy.
Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to boiling, stirring constantly. Boil and stir until gravy thickens, 1 to 2 minutes. Serve with sauve obtained from the cooking.