Tarry on Veal Rolls

Sheri Zarnick


Another unique & antique farmhouse recipe..most of these recipes are so unique and odd from our recipe titles and styles..it just amazes me how different and wonderful these old recipes are and with such witty names too. I hope you are all enjoying this treasure, as when I found them and now found a way to share them with other cooks who love cooking, the history of cooking, and everything else about sharing our recipes and love for cooking. Thank you

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10 Min


25 Min


2 lb
veal cutlets
1/4 c
all purpose flour
1/4 c
each of chopped celery, and green onions
2 c
soft bread crumbs
1 large
1 tsp
dried tarragon leaves
1 tsp
grated lemon rind
1/4 tsp
of each salt and black pepper
1 Tbsp
each of butter and olive oil
1/4 tsp
dried tarragon leaves
1/4 c
orange juice
1/2 c
wine (or chicken broth if you like that better)
sliced lemons for garnish

Directions Step-By-Step

Sprinkle each cutlet with flour, shaking off any excess
Saute celery and green onions in 1/4 c. of wine. Stir in bread crumbs, egg and seasonings listed (1 tsp. tarragon, 1 tsp lemon rind, 1/4 tsp salt and pepper). mix well.
Spoon some stuffing on each piece of veal. Roll up. Secure with toothpicks. Heat butter and oil. Brown veal well on all sides. Add 1/4 tsp. tarragon, orange juice and wine to the skillet.
Cover and simmer 25 minutes. Check a few times, adding a little water to skillet if needed.
Remove toothpicks, place meat on a platter, spooning pan juices over the veal. Garnish with lemon slices and serve.
* good to serve some broccoli,crusty bread, Camembert cheese and fresh fruit with sesame biscuits for dessert.

About this Recipe

Course/Dish: Beef