Start by washing the meat, separating it from the bones and any membranes. Rub it with mustard, season with salt, and place it in a roasting pan with hot fat. Sear the meat, then add onions and cloves, covering it to braise until fully cooked. Occasionally turn the meat and splash it with cold water to prevent burning. Once cooked, let the meat cool, then slice it crosswise and arrange it on a round platter: one layer of veal, followed by a layer of beef.
Thinly slice cheese and form it into small balls, filling them with strips of sweet pickled peppers, green peas mixed with mayonnaise, and chopped pickled mushrooms. Place the cheese balls in the center of the platter, arranging them next to each other.
**Ingredients:**
– 2.2 lbs of veal
– 2.2 lbs of beef
– 1 jar of mustard
– 2 onions
– 2 cloves
– 7 oz of hard cheese
– Sweet pickled peppers