Veal baked with spinach

1.2 kg 1 - veal

2 large bundle of spinach

150 g lard or bacon

2 Art. l. dry mustard

50 ml dry red wine

0.5 glass water

Salt and pepper

Spinach sort, wash, dip in boiling water and cook for 1-2 minutes.

Ready spinach drain and rinse thoroughly with cold water.

Bacon cut into thin strips.

In veal take a deep longitudinal incision to reveal the meat like a book, cover with cling film and beat off to a thickness of about 1 cm.

Meat with salt and pepper, cover with spinach, roll into a roll, sprinkle with powdered mustard and wrap slices of bacon. Put on a greased sheet roll, add water and bake at 1800 until done from time to time pouring formed juice and wine.