This allspice veal roll is an easily prepared entrée that looks very attractive, particularly if it is garnished with sprigs of watercress or parsley and thin orange slices.
1 kg breast of veal, boned and trimmed of excess fat
225 ml white breadcrumbs
15 ml raisins OR sultanas
grated rind of 1 orange
15 ml finely chopped parsley
1 ml dried sage
1 ml dried thyme
15 ml finely chopped onion
1 ml salt
freshly ground black pepper
45 ml butter, cut into pieces
15 ml ground allspice creamed with 30 ml softened butter
60 ml butter, melted
45 ml orange juice
Preheat oven to moderate 180°C
Mix together the breadcrumbs, raisins or sultanas, orange rind, parsley, sage, thyme and onion.
Lay the boned breast of veal, fat side down, on your work surface. Spread the prepared breadcrumb mixture evenly over the meat, keeping it away from the edges. Sprinkle on the salt and 4 grindings of pepper.
Put the small pieces of butter on the breadcrumb mixture and, pressing down, tightly roll up the veal. Just before the roll is complete, tuck in any of the breadcrumb mixture which has been squeezed out.
With white cotton string, tie up the veal roll at 25 mm intervals. To do this, cut the string into short lengths. Make a loop at the end of each piece. Put a length around the meat, thread one end through the loop, pull it tight and knot it. Continue with the remaining string.
Rub the outer surface of the veal roll with the butter and allspice mixture. Put in a baking dish with melted butter. Pour the orange juice over the meat.
Bake in the centre of the oven, basting occasionally, adding more orange if the liquid in the pan reduces too much.
Allow 25 minutes per 500 g and 25 minutes over.
Put the veal roll on a heated serving plate. Remove the string before serving.
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