Clarissa Dickson Wright

Veal with olive and anchovy

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Clarissa's Comfort Food
Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

  • About

This is a dish my mother loved to make. People avoid veal or lamb breasts because they think they are difficult to cook. They’re not and they have the advantage of being cheap -good in these credit crunch days.

Ingredients

  • 1.3 kg boned breast of veal
  • 22 stuffed olives
  • 1 teaspoon

Method

Preheat the oven to 220°C/425°F/gas mark 7.

Wash and dry the veal breast. Cut the olives in half and lay on the meat. Sprinkle with the caraway seeds and lemon juice and then lay on the anchovies. Roll up the veal and stitch up the ends.

Mix the garlic, flour and black