4 slices bacon, diced
1 c. onion, minced
1 c. carrots, diced
1/4 c. parsley, chopped
4 cloves garlic, minced
1/4 c. butter
1/4 c. scotch
1/2 tsp. rosemary
1/4 tsp. salt, optional
2 lbs. veal scaloppine, sliced, pounded thin, 8 (4 oz.) pieces
Flour, as needed

In a saute pan, cook bacon, onion, carrots, parsley, and garlic in 2 tablespoons of butter over low heat for 5 minutes. Add scotch, remaining butter and rosemary and cook until liquid has evaporated. Remove from heat.

Season with salt if desired. Spread 1 tablespoon of filling over each piece of veal. Roll veal and secure with toothpicks. Dredge veal rolls lightly in flour.

In a large skillet, brown the veal rolls on all sides in butter. Reduce heat to medium and cook 5-7 minutes or until done, turning frequently. Serve with savory scotch butter.

Prepare as follows: Melt 1/2 cup of butter; add 2 tablespoons of scotch and 2 anchovy filets. Mash and blend together. Brush over rolls and serve. Serves: 4.