800 gr veal
100 gr Seal of Quality bologna
50 gr Seal of Quality matured hard sheep cheese
1 onion
2 carrots
2 slices bread
2 eggs
Seal of Quality milk
black pepper


Cut the bologna into small pieces. Mix with 50 gr of sheep's cheese, chopped onion, carrots, parsley and celery. Mix 2 eggs and some milk and soak the two slices of bread in this mixture with salt and pepper. Combine both mixtures and stuff the meat, which should be cut in a shape of a pocket. After the stuffing is done close the meat with a thread and put it in a greased pan. Cover with lukewarm water and bake it for about 2 hours. Serve it cold.

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Association of Meat and Dairy Processors in Macedonia