Welsh Rolled Stuffed Breast Of Veal




Breast of veal, boned and pounded flat
2 tsp. salt
1/2 tsp. freshly ground black pepper


1 lb. pork sausage meat
1/2 lb. ground veal
1 cup chopped onions
1 cup fresh bread crumbs
1 cup chopped onion
1/4 tsp. sage
1/4 lb. butter (to fry breast of veal)

To Place on Bottom of Dutch Oven

3 onions, sliced
3 carrots, sliced
1 turnip, sliced
1 stalk celery, sliced
2 bay leaves, finely crushed
3 tbsp. minced parsley
1/8 tsp. thyme
8 peppercorns
2 cups water


Season a 4 to 5 lb. veal breast with the salt and pepper.

Mix together the pork sausage meat, veal, bread crumbs, 1 cup chopped onion, and sage. Spread on the meat. Roll tight and tie in several places. Melt the butter in a skillet and brown the meat on all sides.

Spread the sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns on the bottom of a Dutch oven or heavy casserole. Place meat over the vegetables, and pour all the drippings on top. Rinse the skillet with the water and pour over the meat. Cover and cook over low heat 2 1/2 hours or until tender. Transfer meat to a hot platter, and remove the strings. Strain the gravy and pour some over the meat and serve the rest in a sauceboat. Serves 6 to 8.

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Round the World Meat Cookbook

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