Name: Roast Breast of Veal, stuffed, with Bacon Rolls
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: ¼ teaspoon powdered herbs; 1½ oz. (45 g.) suet; a little grated lemon rind; 1½ teaspoons chopped parsley; a beaten egg and milk to bind; pepper and salt; 3 oz (90 g.) breadcrumbs; 1 medium onion, peeled and quartered; ¼ lb. (120 g.) bacon, finely chopped; 2–3 lb (1–1½ k.) breast of veal; 3 oz. (90 g.) butter; a little flour for gravy; 6 or 8 rashers of bacon

Elisabeth Ayrton

Roast Breast of Veal, stuffed, with Bacon Rolls

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

2–3 lb (1–1½ k.) breast of veal
6 or 8 rashers of bacon

Europe
United Kingdom
Main course
England

Method

Ask your butcher to bone and trim the veal for you. Take the bone and trimmings and boil for stock with an onion in 1 pint (6 dl.) water, reducing it to ½

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method