COOK

Press, Volume XCVII, Issue 28542, 22 March 1958, Page 2

COOK

with Elizabeth Veal And Mushroom Rolls

Autumn days bring mushrooms to the hills, and if these are available. make the most of them by combining with veal and ham in this delightful recipe. Or use the lOoz tin of button mushrooms specified in this for a dinnerparty dish which can be made even after mushrooms have gone from the hills and the shops. Veal and Mushroom Rolls: 21b thin veal steak, 1 lOoz tin button mushrooms, 4oz cooked ham. 1 breakfast cup fine white breadcrumbs. 1 tablespoon chopped walnuts. 1 dessertspoon minced onion. 1. egg. salt and pepper, 1 tablespoon melted butter, milk, a little additional melted butter.

In a bowl place 1 cup breadcrumbs rubbed fine, 1 dessertspoon minced onion, 1 tablespoon chopped walnuts. 4oz finelychopped cooked ham, 1 tablespoon melted butter. 1 egg and salt and pepper to taste. Drain mushrooms ahd reserve eight whole. Slice the remainder and add to the forcemeat. Beat the steak thin and cut into neat pieces. Place some of the stuffing on each piece and roll the veal round it neatly. Secure with toothpicks. Brush the too of each roll well with melted butter and place in a dish side by side. Pour milk to come about one third of the wav up on the meat, and add to it the mushroom jelly or Jiquor. Cover with butter papers and bake slowly until tender. Remove the papers for the last part of the baking and shortly before the rolls are ready, place a whole mushroom on the top of each and heat through.