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Make a stuffing of the ground veal with the bread, eggs, salt, and nutmeg. Make a cut in the breast and loosen the skin carefully. Fill with the stuffing.
Brown the butter in a roasting pan and bake the meat in a slow oven 148C, gas mark 2, 300F, for 1/2 hour to the pound. Baste every 10 minutes, adding a little cold water when the butter gets too dark, but not more than 1cup/1/2pt/280ml in all. A small can of champignons may be added to the stuffing.
For the gravy, brown 2 tablespoons of flour in 2 tablespoons of butter. Add 1cup/1/2pt/280ml of hot stock or hot water with the drippings in which the meat has been baked. Season the gravy with salt, pepper, and powdered herbs to taste (oregano, tarragon etc.) and simmer for 10 minutes. Strain the gravy and add 1tablespoon Madeira or sherry.
1lb ground veal 450g
3 slices white bread, soaked in milk
1/4tsp grated nutmeg
4lb breast of veal 1.8kg
1/2lb butter 225g
small can champignon (optional)
1tbsp Madeira or sherry