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. 

3/4 lb veal (leg or rump: lean)
1 t salt
1 t fennel seed, ground
2 t fresh marjoram
3 T parsley
1 T lard  (used butter instead)
aromatic herbs: 1/4 t dry thyme, 2 T fresh basil

Chop parsley, marjoram and basil coarsely. Sprinkle salt and 
fennel onto the meat slices, dot with lard, sprinkle on herbs. 
Roll meat up in the direction that the fibers run, since 
otherwise it will tear.  Bake 40 minutes at 350deg.

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