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Stuffed Boned Veal Breast
Appears in
Published 1991
A boned and stuffed breast of veal makes a delicious and economical mid-week joint.
The stuffing flavour variations are endless, using breadcrumbs or rice, herbs, spices, chopped dried fruit, nuts and lemon. For a 1.2kg (2½lb) piece of meat before boning you will need about 250g (8oz) stuffing. Bind the stuffing with an egg if necessary.
Trim the joint well and remove the thick skin first. Lay skinned side down on a chopping board.
- Pull back the half flap of meat which covers the bones. Cut out the L-shaped rib bones singly, cutting back the meat flap until all bones are removed. Do not cut through to the other side. Open up the meat and press flat.
- Spread your chosen stuffing on the boned side of the breast. Be careful not to add too much stuffing or the joint will be difficult to roll up neatly.
- Roll up the joint and tie firmly with 4–6 butchers’ knots. Weigh and roast join side down according to the chart.
