Patience Gray, Primrose Boyd

Bracioline di Vitello

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

This is an economical way of cooking veal, which is excellent eaten either hot or cold. The bones, which are removed, will provide good stock for soup.

Ingredients

  • 1 shoulder of veal
  • ½ gill of olive oil
  • the juice of 2 lemons

Method

The butcher will probably remove the bones from the shoulder of veal, if asked, but if it reaches the kitchen unboned it is quite easy to do the job. The meat should be kept in one piece and laid flat. A leaf of rosemary is placed on it here and there, the meat being discreetly impregnated with a garlic clove crushed with salt. Then it is rolled up firmly into a good shape and tied with tape. A