Wash the meat, separate 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, add the onions and cloves, cover, and braise until fully cooked. Turn the meat occasionally and splash it with cold water to prevent burning. When cooked, let the meat cool, slice it crosswise, and arrange it on a round platter: a layer of veal, then a layer of beef.
Thinly slice the cheese and form it into small balls. Fill each ball 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 side by side.
**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
