If you have one large boneless piece, then roll it jelly roll and tie with string. It will be a festive version of the submission. I have a beef parts. I cut out the bones and veins. Salt and pepper the meat. In a greased baking dish, spread the meat, close the foil and place in preheated 180 degree oven for 1.5 hours. Remove foil and lubricating the meat released meat juice every 10 minutes, bake for another 30 minutes. If you have baked meat available - a step you can skip. In a note to the recipe says that it is possible to use yesterday's roast meat, i.e. the meat can be baked the day before. The baking method has changed. My more comfortable for the oven and less problematic.

From notes to the recipe "For veal a La cream should make a thick Bechamel, so the liquid sauce will not hold on it will be draining, whereby the dish will get ugly look." Melt the butter in a saucepan, quickly stir in the flour and a thin stream with constant stirring pour in hot milk. Add salt and nutmeg. Cook until thick while stirring. Thickens quickly. Grate on medium grater cheese.

If you bake the meat in a roll, then you need to remove the bone, carefully cut and put them in a container for baking the pieces in the same order as they were cut by sandwiching them with sauce and grated cheese on top pour the sauce and cover with cheese, "that veal was not to be seen". If, as I have, pieces, pieces, slice and put in layers. Meat - and- Bechamel - cheese - and so on. I have 2 layers.

That is, in fact, and my two molds for the oven. Simple portions. Preheat the oven to 180 degrees, put the meat and bake for 20 minutes. For the last 5 minutes to turn on the grill.

Well, and serve.

And here razrezik. Juicy, creamy, cheesy. Expect yourself this meat to prepare for the New year in a roll. I think, very tasty and will gently boiled language. Bon appétit!