1 day-old bread roll 250 ml (8 fl oz) milk
2 large onions
450 g (1 lb) mixed minced meat
2 eggs
salt and pepper
2 tablespoons chopped parsley
1 kg (2 lb) boned breast of veal with envelope cut into it
4 tablespoons oil
2 carrots
1 medium celeriac
450 ml (3/4 pint) hot meat stock
4 tablespoons double cream
2 large onions
450 g (1 lb) mixed minced meat
2 eggs
salt and pepper
2 tablespoons chopped parsley
1 kg (2 lb) boned breast of veal with envelope cut into it
4 tablespoons oil
2 carrots
1 medium celeriac
450 ml (3/4 pint) hot meat stock
4 tablespoons double cream
method
1. Soften the roll in the milk. Dice one of the onions. Mix the minced meat with the eggs, onion and squeezed roll, and season with salt, pepper and parsley.
2. Season the breast of veal with salt and pepper, stuff it with the minced meat and sew it up with cooking thread.
3. Heat the oil in a roasting tin on the hob, seal the meat, then transfer the tin to a hot oven (220°C, 425°F, gas 7) and roast on the bottom shelf for 1 1/2 hours.
4. Peel and chop the carrots and celeriac. Cut the remaining onion into wedges. After 30 minutes, arrange the vegetables around the meat, reduce the heat to 200 c (400 f, gas 6) and add a little stock if necessary.
5. When the meat is cooked, dilute the roasting juices with the remaining stock, strain, thicken with cream and serve with the veal.
2. Season the breast of veal with salt and pepper, stuff it with the minced meat and sew it up with cooking thread.
3. Heat the oil in a roasting tin on the hob, seal the meat, then transfer the tin to a hot oven (220°C, 425°F, gas 7) and roast on the bottom shelf for 1 1/2 hours.
4. Peel and chop the carrots and celeriac. Cut the remaining onion into wedges. After 30 minutes, arrange the vegetables around the meat, reduce the heat to 200 c (400 f, gas 6) and add a little stock if necessary.
5. When the meat is cooked, dilute the roasting juices with the remaining stock, strain, thicken with cream and serve with the veal.
serving amount
serves 6
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