Instructions: Flatten the veal by beating between sheets of greaseproof paper.

Season with salt and pepper.

Mix the hardboiled eggs ham sausage mustard and nutmeg to make a stuffing.

Spread this over the meat.

Roll up the meat and fasten with strong thread.

Heat the oil in a roasting pan.

Brown the meat on all sides for about 5 minutes.

Gradually add the wine cover and simmer gently over a low heat for 1 hour 10 minutes.

Half way through the cooking time add the stock and tomato puree.

Baste the meat frequently during cooking to keep it from drying out.

Take the veal out of the pan remove the thread and place on a hot dish.

Mix the cornflour with a little cold water and add to the pan juices.

Simmer for 2 minutes.

Slice the veal roll and serve the sauce separately.

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