Roast Veal with Lemon-Rice Stuffing

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 breast of veal (3 to 4 pounds), boned
  • Salt and freshly ground black pepper
  • ¼ teaspoon ground ginger
  • 2 cups cooked rice
  • cup raisins
  • 1 teaspoon grated lemon rind
  • ½ teaspoon dried basil
  • 2 tablespoons butter
  • ¼ cup finely chopped onion
  • 1 garlic clove, finely minced
  • 8 slices of bacon


    1. Preheat oven to moderate (325°F.).

    2. Spread the veal flat on a board. Season it with salt and pepper to taste and the ginger.

    3. Combine the rice, raisins, lemon rind and basil. Melt the butter and sauté the onion and garlic until tender. Add to rice mixture.

    4. Place the stuffing over half of the meat, fold over the other half, and sew together or skewer with food picks.

    5. Put the meat in a shallow baking pan and cover with the bacon slices. Bake for twenty-five to thirty minutes per pound, or until meat is tender, about two hours.