Roast Veal with Orange

Name: Roast Veal with Orange
Yield: Serves 6–8
Ingredients: 3 oz (75 g) butter; 3½ lb (1½ kg) shoulder or best end of veal; salt and freshly milled pepper; ½ pint (3 dl) dry cider; pinch thyme; 2 oz (50 g) fresh white breadcrumbs; 2 oz (50 g) seedless raisins; 1 rounded teaspoon finely chopped parsley; grated rind and juice of ½ orange; 1 small egg; ¼ level teaspoon pepper; ½ level teaspoon salt; pinch ground mace or nutmeg; bunch watercress; 1 small onion; 2–3 oz (50–75 g) streaky bacon; 1 small bay leaf; bed of roasting vegetables; 1 oz (25 g) butter; 1 level dessertspoon cornflour

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

3½ lb (1½ kg) shoulder or best end of veal
salt and freshly milled pepper
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Main course

Method

Ask the butcher to bone the joint. Sprinkle the inside with seasoning and set aside while preparing the stuffing.

Trim and chop the bacon finely, and cook gently in the butter for a few moments. Peel and chop the onion. Add to the pan and cook for another few minutes until the onion is soft but not browned. Draw off the heat and, using a fork, stir in the breadcrumbs, thyme, parsley and