Collared Breast of Veal

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 breast of veal, 2½-3 lb
  • grated nutmeg
  • Ground mace
  • Salt and pepper
  • Fresh or dried mixed herbs, finely-chopped
  • Chopped parsley
  • grated lemon peel
  • ½ slice bread, crumbled
  • 2 tablespoons clean dripping
  • Flour to dredge
  • 1-2 oz. unsalted butter


    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 1-1 ½ hours until done. Twenty minutes before the end of the cooking time, remove the foil, dredge with the flour, baste with the butter and allow to brown.

    To make the sauce: put the stock in a saucepan. Use a little to make 1-2 tablespoons flour (depending on the amount of bouillon) into a paste. Add this to the liquid in small bits while heating the stock, and stir until the sauce thickens. Add water to thin it enough to cook the shredded onion without burning if required. Peel and shred the onion and add it to the sauce with the bundle of herbs, toasted bread, mace, cloves and peppercorns. Add the veal bones too, and simmer until thick and well blended. You can add a few mushrooms for the last five minutes, if you wish; and you should test for seasoning before serving.

    Serve in a gravy boat and surround the meat with forcemeat balls and lemon wedges.