• 2–3 lb (1–1½ k.) breast of veal
• 6 or 8 rashers of bacon
• a little flour for gravy
• ½ pint (3 dl.) stock
• 3 oz. (90 g.) butter
• 1 medium onion, peeled and quartered

Stuffing

• 3 oz (90 g.) breadcrumbs
• 1½ oz. (45 g.) suet
• 1½ teaspoons chopped parsley
• a little grated lemon rind
• ¼ teaspoon powdered herbs
• pepper and salt
• a beaten egg and milk to bind
• ¼ lb. (120 g.) bacon, finely chopped

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 pint (3 dl.).

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 2 teaspoons of flour; mix well and when brown add the ½ pint (3 dl.) of strained stock and a pinch of pepper and salt; bring to the boil.

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.