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

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

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Roast Veal with Orange

Ingredients

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