Kräuterrouladen

Italien, 16. Jhd.

• 750g mageres Kalbsfleisch, in Rouladen geschnitten
• 1 TL Salz
• 1 TL gemahlene Fenchelsaat
• 2 TL frischer Majoran
• 3 EL Petersil
• 2 EL Butter oder Schmalz
• ¼ TL getrockneter Thymian
• 2 EL frisches Basilikum

• Petersil, Majoran und Basilikum grob hacken
• Salz und Fenchel auf die Fleischscheiben streuen, diese mit Butterflöckchen und den restlichen Kräutern bestreuen
• Fleisch in Richtung der Fasern aufrollen, bei 180°C 40 min backen

The Flesh of Veal

From the haunch of veal take the lean meat and slice it into long thin slices; stroke them with the back of the knife so that they do not break; right away sprinkle them with salt and ground fennel, then on the meat spread marjoram and parsley, with finely diced lard, and sprinkle aromatic herbs over the slices and immediately roll them up and put them on a spit near the fire, taking care that they do not dry out too much. When they are cooked serve them immediately to your guests.

Platina book 6