Lemon Stuffed Roast Veal
|Boneless veal breast||3 Pound (1 Veal)|
|Freshly ground black pepper||To Taste|
|Lemon juice||3 Tablespoon|
|Fresh white breadcrumbs||1 Ounce, toasted|
|Dried rosemary||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Butter||1 Ounce, melted|
|Egg||1 , beaten|
|Thin lemon slices||4|
|Streaky bacon rashers||4 , rinds removed|
|Cooking oil||1 Tablespoon|
|Watercress||1 (For Garnish)|
|Lemon wedges||4 (For Garnish)|
Flatten out the meat and season with salt, pepper and 1 x 15 ml spoon (1 tablespoon) of the lemon juice. In a bowl, combine the breadcrumbs, rosemary, parsley, garlic, melted butter, 1 x 1.25 ml spoon (1 teaspoon) salt, black pepper to taste and the egg. Using a palette knife, fill the pocket in the meat with this stuffing and spread any remaining stuffing over the meat. With scissors, remove the rind from the lemon slices and arrange them down the centre. Roll up the meat and secure it with string at intervals. Lay the bacon across the meat.
Put the oil and the rest of the lemon juice on the bottom of a casserole just large enough to take the joint. Place the meat on top, cover and roast in a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 3i hours, until tender. Baste occasionally.
Serve garnished with watercress and lemon wedges.