Stuffed calf belly

The recipe for stuffed calf brisket is not simple, but very tasty. Wash the brisket, salt and lower, wider part, carefully cut off the bones so that you get a pocket. Beat half the amount of oil with eggs, add white bread soaked in milk, grated almonds, and finely chopped parsley greens. Season with salt, pepper, nutmeg and lemon juice. Fill the pocket with the resulting mass, but do not fill it too tightly. Sew the brisket and fry in melted fat until golden brown. Put the ribs in the pan with the meat as well. As soon as the meat is ready, remove the threads, and allow the roast to stand for some time. Then cut the finished dish into slices into a finger thick and place on the heated dish. Garnish with large lemon wedges and green salad leaves. Add a little flour to the sauce remaining from the roasting, pour 1 tbsp. l of cognac, add a spoon of butter, a little cream, season to taste with salt and pepper. Serve young vegetables stewed in butter on the side dish.