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Orange Stuffed Veal Roast

Meat.Bible's picture
  Boneless veal shoulder 3 Pound, rolled (1 1/2 Kilogram)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Orange Stuffed Veal Roast Recipe