Roast Rolled Veal with Kidney

Name: Roast Rolled Veal with Kidney
Yield: Serves 8 to 10, plus leftovers
Ingredients: chopped-up veal bones; pepper; salt; 1 or 2 veal kidneys, fat removed; 150 mls (½ pint) good red or white wine, depending on what you are serving with the veal, i.e. use red if you are serving a red wine; 150 mls (½ pint) good red or white wine, depending on what you are serving with the veal, i.e. use red if you are serving a red wine; 1 tablespoon flour; 75 g (3 oz) unsalted butter; 300 mls (¼ pint) water or stock; 300 mls (¼ pint) water or stock; 150 mls (½ pint) good red or white wine, depending on what you are serving with the veal, i.e. use red if you are serving a red wine; 150 mls (½ pint) good red or white wine, depending on what you are serving with the veal, i.e. use red if you are serving a red wine; 2 kg (4 lbs) boneless breast or, a much more expensive cut, loin of free-range veal; 2 kg (4 lbs) boneless breast or, a much more expensive cut, loin of free-range veal; 2 kg (4 lbs) boneless breast or, a much more expensive cut, loin of free-range veal

Preparation info

Serves
8 to 10
, plus leftovers

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 kg (4 lbs) boneless breast or, a much more expensive cut, loin of free-range veal
1 or 2

Main course

Method

Open out the breast or split the loin almost in two. Halve the kidneys lengthways, lightly season, and place down the middle of the breast or split loin. Roll up tightly, and tie with string at intervals. Lightly season the roll and place it, seam side down, on the chopped bones in a roasting tin, and put in a preheated oven at