Beat the escalopes with a rolling pin or meat mallet until they
Mix together the bacon, parsley, garlic, breadcrumbs and beaten
egg. Season with salt and pepper.
Divide the stuffing between the escalopes and spread almost to
the edges. Roll up tightly and secure with string or cotton thread.
Heat the oil in a frying pan. Add the veal rolls and fry until
browned on all sides. Transfer to the stoneware pot.
Add the mushrooms, tomatoes, stock, olives and a little salt and
pepper to the frying pan. Bring to the boil, stirring, and pour over
Cover and cook on Low for 7-9 hours or High for 3-4 hours.
Lift out the veal rolls and remove the strings. Dissolve the
cornflour in the cold water and stir into the sauce until thickened.
Return the veal rolls to the pot, baste well with the sauce and
reheat for a few minutes. Taste and adjust the seasoning before
serving. The bacon may have tinged the veal pink, but this does not
mean it isn't cooked.