Ingredients:

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

Tenderising, salting, peppering and sprinkling on the fine grated marjoram and the bread raspings the veal meat. Then rolling up and tying up the piece of meat tightly.

Frying in hot butter under permanently pouring water.

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

You serve boiled potatoes to it.