Ask your butcher to bone and trim the veal for you. Take the bone and trimmings and boil for stock with an onion in
Prepare the stuffing by mixing the dry ingredients and binding with the egg and milk. Spread the stuffing on the flattened-out meat, roll up and sew the roll to hold stuffing firmly. Place in a roasting tin with the butter and place in the oven preheated to 400° F., gas mark 6, and allow 30 minutes to the pound and 15 minutes over; baste several times; pour off the fat from the roasting tin, keeping back any brown sediment. Add
For bacon rolls, take a rasher of streaky bacon for each person to be served, remove rind, flatten rasher with back of knife, roll up tightly, thread each roll on skewer, close together, and place beside veal in pan ¼ hour before the cooking is finished. Remove with veal, take rolls from skewer and arrange round meat.
Potatoes may be roasted round this joint and if there is no room for bacon, the skewer may be put on a separate small tin and cooked in the oven above the veal for 10 minutes.
©1975 The Estate of Elizabeth Ayrton