Remove kidney roast with a sharp, pointed knife (free from all bones) and cut open on the inside so that it can be unfolded. Chop bones into small pieces and finely mince meat trimmings. Pound the opened roast until tender. Beat five (!) eggs, stir in some flour, salt, pepper and bake 3 pancakes one after the other in hot butter. Blanch the spinach leaves briefly in salted water, rinse in cold water and squeeze out well. Season with salt, pepper and nutmeg. Remove about half of the kidney fat (but some fat should remain on the kidney) and cut kidney into quarters. Cut mushrooms into flakes and mix with minced meat, remaining egg and chopped parsley. First cover the roast veal with pancakes, then top with spinach leaves, kidney pieces and minced meat. Roll up the meat and tie tightly with a kitchen spaghetti. Rub well with salt and pepper. In a roasting pan, heat butter and sear veal roast vigorously all around. Add chopped bones and roast in preheated oven at 200 °C for 30-40 minutes, basting repeatedly. Then reduce heat to 140 °C and roast for another 2 hours. Remove roast and let rest for 20 minutes wrapped in aluminum foil. Put roasting pan together with the bones on the flame, stir in tomato paste and whipping cream, roast briefly and then dust with some flour. Add a little water and cook everything well. From
Preparation Tip:
RECOMMENDATION: Parsley potatoes, rice and lettuce.
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