Louisiana Rolled Veal Roast

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Oxmoor House


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1 (4- to 5-pound) veal rump roast, butterflied

1 teaspoon salt

1 teaspoon pepper

1 tablespoon olive oil

1/2 cup finely chopped onion

2 cloves garlic, minced

1/4 teaspoon hot sauce

1/4 cup olive oil

2 cups sliced fresh mushrooms

1 cup finely chopped, cooked ham

2 cups soft breadcrumbs

1/4 cup milk

1/8 teaspoon dried whole marjoram

1/8 teaspoon dried whole thyme

1 teaspoon all-purpose flour

2 cups beef broth

1 cup rosé wine

1/2 cup finely chopped celery

1/2 cup finely chopped green pepper

2 bay leaves

3 tablespoons all-purpose flour

Lemon slices

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