2 1/2 to 2 3/4 lb. shoulder veal, boned & flattened
1 1/4 lb. top round, ground
1/4 lb. lean pork ground
2 eggs
3/4 c. bread crumbs
1 tbsp. ketchup
1 tsp. mustard
2 to 3 tsp. parsley, chopped
1/2 c. skim milk
Salt & pepper to taste
1 3/4 c. spaghetti sauce, your own or jar

Mix beef and pork with eggs, crumbs, ketchup, mustard, parsley, milk, salt and pepper. Spread onto veal. Roll up carefully like a jelly roll. Tie with string. Place in casserole and top with spaghetti sauce. Cover, bake at 350 degrees for 1 1/2 to 2 hours.