Ingredients:

• 1 kilograms of leg of veal
• 125 ml of soured cream
• Bread raspings
• 100 grams of butter
• Salt, pepper,
• Marjoram

Tenderise, salt, pepper and sprinkle on the fine grated marjoram and the bread raspings the veal meat. Roll up and tye up the piece of meat tightly.

Fry in hot butter under pour water permanently.

Heat at the end the soured cream carefully. Dilute the sauce with a little hot water, separate the sediment and giving relief to the sauce.

Serve boiled potatoes to it.