Herta's Net Roast with Sweetbreads from the Roman Pot

Ingredients for 4 servings:

• 1 veal sweetbread, 1 veal net, 500 g veal sausage meat
• 2 tbsp breadcrumbs
• 1 egg(s)
• ½ tsp rosemary
• 1 lemon(s), only the fine peel
• 50 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Soak the netting, the sweetbreads, and the Roman pot. Moisten the breadcrumbs with the egg and add them to the veal meat, add the lemon zest, salt and pepper, and mix everything well. Spread the veal netting on a board and spread half of the dough on it, not too thinly. There should be a 10-15 cm wide edge on all sides of the netting; trim off any excess netting. Place the cut sweetbreads on top and form the rest of the dough into a roll. Fold the netting in from the narrow side first, then fold the long sides over. Spread butter on the bottom of the Roman pot and place the netting on top, seam down. Place in a cold oven and roast at 200°C with fan for 60 minutes. Remove the lid and leave in the oven for a further 10 minutes. Serve with potato salad without mayo.