he portion of a VEAL ROAST that remains after it has been served hot can be combined with Dressing to make VEAL rolls, a dish that will be a pleasing change from the usual cold sliced meat.
To make VEAL rolls, slice the VEAL and into each slice roll a spoonful of stuffing. Tie with a string, roll in flour, and sprinkle with salt and pepper. Brown the rolls in hot butter. Then pour milk, stock, or gravy over the rolls and simmer for 10 minutes. Remove the strings and serve on toast.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)