Collared Breast of Veal

Name: Collared Breast of Veal
Ingredients: grated nutmeg; 1 breast of veal, 2½-3 lb; Salt and pepper; Ground mace; Fresh or dried mixed herbs, finely-chopped; Salt and pepper; Chopped parsley; Fresh or dried mixed herbs, finely-chopped; ½ slice bread, crumbled; grated lemon peel; 1-2 oz. unsalted butter; Flour to dredge; Flour; ⅜ pint stock; Bundle of fresh herbs; 1 onion; 2-3 whole cloves; 2-3 whole black peppercorns; ½ slice bread, toasted; 2-3 blades mace; Lemon wedges; The veal bones; Forcemeat balls

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

1 breast of veal, 2½-3 lb
grated nutmeg
Ground mace
Salt and <

Main course

Method

Bone the meat carefully, without cutting the breast right through. Put the bones in the stewpan, ready to make the sauce. Lay the veal flat, and sprinkle the inside with the nutmeg, mace, salt and pepper, herbs, parsley, lemon peel and breadcrumbs. Roll up tightly, secure with skewers, and wrap in foil greased with the dripping.

Roast or pot-roast at 170°C, 325°F, gas mark 3 for about 1