Breast Of Veal With Piquant Lemon Stuffing
|Veal breast||4 Pound (2 Kilogram, Boned Weight)|
|Butter||2 Ounce (50 Gram)|
|Onion||1 Small, finely chopped|
|Bacon rashers||3 , rinded and chopped|
|Fresh white breadcrumbs||4 Ounce (125 Gram)|
|Parsley||1 Tablespoon, freshly chopped|
|Lemon||1 , rind grated and juiced|
|Cooking apples||1 Small, peeled, cored and grated|
|Egg||1 , beaten|
|Eating apple||1 , cored and sliced, (Green Variety, For Garnish)|
Melt the butter in a frying pan.
Add the onion and bacon and fry until the onion is soft but not brown and the bacon crisp.
Transfer to a mixing bowl with a slotted spoon.
Stir in the breadcrumbs, parsley, lemon rind and juice, grated apple, salt and pepper to taste and the beaten egg.
Lay the veal flat on a work surface and cover with the stuffing.
Roll up like a Swiss roll and tie at 2.5 cm (1in) intervals with string.
Wrap the veal roll in foil and place in a roasting tin.
Roast in a moderate oven (180°C/350°F or Gas Mark 4) for 2 hours.
Remove the foil and roast for a further 30 minutes or until the veal is cooked through During the final 30 minutes, baste well with the juices collected in the foil.
Transfer the veal roll to a warmed serving dish and remove the string.
Garnish with the apple slices and serve hot.
Note: This dish may be prepared up to the stage of tying with string the night before and then cooked as required.