Orange Stuffed Veal Roast
|Boneless veal shoulder||3 Pound, rolled (1 1/2 Kilogram)|
|Freshly ground black pepper||To Taste|
|Cooking apple||1 , peeled, cored and chopped|
|Onion||1 Small, peeled, finely chopped|
|Orange||1 , rind grated|
|Oranges||2 , flesh diced|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Egg||1 , beaten|
|Streaky bacon rashers||6|
|Dripping||1 Tablespoon (Adjust Quantity As Needed)|
|Glazed orange slices||4 (For Garnish)|
Open out the joint and season the inside lightly.
Combine the apple, onion, orange rind and flesh, breadcrumbs; parsley and seasonings, and bind together with the egg.
Spread over the veal, roll up and secure with skewers and string.
Weigh the joint and place in a roasting tin.
Lay the bacon over the joint and spread liberally with dripping.
Cook in a hot oven, allowing 30 minutes per 450 g (1 lb), plus 30 minutes over, and basting the joint every 15 minutes for the first 1 1/2 hours.
Cover the meat tightly with foil anc continue for the remaining cooking time.
Serve the joint garnished with glazed orange slices and with a thin gravy made from the pan juices and if liked parsley for colour.