Roast Loin of Veal with Breadcrumbs


  • 1 loin of veal (5-6 pounds), boned, rolled and tied
  • 6 slices unsmoked bacon
  • 2 tablespoons softened butter
  • 1 Spanish onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • salt and freshly ground black pepper
  • ¾ pint well-flavoured stock
  • 1 egg, well beaten
  • 6 tablespoons breadcrumbs
  • 2 tablespoons freshly grated parmesan


Line roasting pan with slices of bacon and place rolled veal on the bacon. Spread meat with softened butter and surround it with chopped onion, carrots and celery. Season meat generously with salt and freshly ground black pepper, and roast it in a preheated hot oven (450°-M7) until well browned on all sides. Add stock; reduce oven heat to 325°-M2 and continue roasting the meat for 2 to 2½ hours, or until it is done, basting frequently.

Remove strings from roast, and brush top and sides with egg; sprinkle with breadcrumbs and Parmesan, and return to the oven for 15 minutes, or until crumbs are golden.

Reduce pan juices over high heat; strain and serve with roast.