Orange Stuffed Veal Roast Recipe


MethodMain Ingredient


 Boneless veal shoulder3 Pound, rolled (1 1/2 Kilogram)
 Salt To Taste
 Freshly ground black pepper To Taste
 Cooking apple1 , peeled, cored and chopped
 Onion1 Small, peeled, finely chopped
 Orange1 , rind grated
 Oranges2 , flesh diced
 Fresh breadcrumbs2 Ounce (50 Gram)
 Finely chopped parsley15 Milliliter (1 Tablespoon)
 Egg1 , beaten
 Streaky bacon rashers6
 Dripping1 Tablespoon (Adjust Quantity As Needed)
 Glazed orange slices4 (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.