Spreewälder Kalbsbraten

Savory Spreewälder roast veal served with potatoes.

Ingredients:

14.1 oz potatoes
2.1 oz lard
breadcrumbs
sour cream
1 finely diced clove of garlic
marjoram
A bunch of parsley finely chopped
salt, pepper
2 lb leg of veal

Preparation:

Slice the leg of veal half open. Using a meat tenderizer pound the meat until it's flat.

Mix parsley, marjoram, breadcrumbs, garlic, pepper and salt and place it on the meat. Rolling it up in the meat and using a piece of string to secure it while it cooks. Sauté leg of veal in lard in a roasting tin and then cook it for about 60 min at 390 degrees F in the oven. Pour the remaining brew through a strainer and add some sour cream to the liquid.

Peel the potatoes and slice them. Spread them out in an even layer and season the potatoes with salt and pepper adding sour cream put in into the oven. Letting it bake for approximately 45 min.

Guten Appetit!