Veal with Orange and Wine

This is my recipe developed from some notes I jotted down in Valencia, and I have been cooking it for more years than I care to admit. It is the sort of dish that always turns out well, as long as it is made for no more than four people. Once the meat has been rolled up and secured with cocktail sticks or string, the most important thing is to fry the meat rolls very quickly so that they colour well but stay rare inside. The orange colour of the sauce and the oloroso make it very appetising