Combine egg, veal, salt, pepper and parsley; mix well. Spread on beef slices. Sprinkle sliced leek. Roll and tie with thread or secure with small skewers. Place in ovenproof casserole closely together. Combine cranberry and beef stock and boil over high heat. Pout over rolls. Cover and bake in preheated 350°F oven for 1 hour, or until tender. Serve immediately.
- 12 ounces veal -- ground
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley sprigs -- chopped
- 8 slices beef top round 6"×8" -- pounded to 1/8"
- 1 large leek, white part only -- sliced thin
- 1 cup cranberry sauce
- ½ cup beef stock