250 g of veal fillets
1/3 cup of olive oil
2 tablespoons of chopped parsley
1 tablespoon of grated onion
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
250 g of veal fillets
1/3 cup of olive oil
2 tablespoons of chopped parsley
1 tablespoon of grated onion
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
Cook the veal in sufficient water to cover it for 25 minutes or until tender, then shred
Process through a meat grinder
Add remaining ingredients
Check seasoning
Mix very well, seal and refrigerate
Serve with crusty bread.
