Roast Breast of Veal, stuffed, with Bacon Rolls

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

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

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