Walnut Stuffed Breast of Veal

Name: Walnut Stuffed Breast of Veal
Yield: Serves 8-12
Ingredients: 1 lightly whisked egg; 3-4 oz (75-100 g) walnuts - chopped small; good handful of parsley - chopped finely; 2 cloves garlic - crushed; 1 teaspoon (5 ml spoon) dried thyme or oregano; 2½-3 lb (1-1.4 kg) boned breast of veal; 2 oz (50 g) fresh breadcrumbs; salt, black pepper; oil

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

This deliciously stuffed joint can be prepared beforehand and will be ready to pop in your oven to provide yet another very special meal over Christmas. Alternatively, you can eat the joint cold or use the stuffing recipe as one of the stuffings for the turkey.

Ingredients

2½-3 lb (1-1.4 kg) boned breast of veal
2 oz (50

Main course
Christmas
December

Method

If the veal has already been rolled up and tied, cut the string and lay the meat flat. Into a mixing bowl put the breadcrumbs, chopped parsley, walnuts, thyme, garlic, salt and plenty of black pepper. Mix together and then mix in the egg. Spread this mixture and press down over the meat. Then roll up and tie together with string. Smear the joint all over with oil and rub