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.
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
© 1978 Josceline Dimbleby. All rights reserved.