| How To Cook: |
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1. Ask the butcher to flatten the veal to ¼-inch thickness.
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2. Cut the meat into suitable-sized pieces for serving and sprinkle on both sides with salt and pepper.
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3. Melt half the butter, add the parsley and spread some of this mixture on each piece of veal; roll up, tie securely and refrigerate.
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4. Heat the remaining butter and saute the carrots, onions and veal until the meat is well browned.
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5. Add water to the bouillon to make 2 cups liquid; add this to the meat and vegetables and simmer, covered, for 1 hour, or until the meat is tender.
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6. Remove the veal rolls, snip off the strings, then arrange on a heated dish and keep warm.
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7. Mash the vegetables into the liquid in the cooking pan.
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8. Gradually stir the cream into the flour, and then stir briskly into the vegetable mixture.
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9. Add salt and pepper to taste, with the sugar, and cook, stirring, just until heated; strain and serve as gravy.
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