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Casserole of Rolled Stuffed Veal

ingredients

serves 8
75 g (3 oz) fresh breadcrumbs
125 g (4 oz) ham, very finely chopped
30 ml (2 tbsp) snipped chives
60 ml (4 tbsp) soured cream
15 ml (1 tbsp) whole grain mustard
25 g (1 oz) walnut pieces, chopped
salt and freshly ground pepper
2 kg (4 1/2 lb) breast of veal, weight with bone, boned and trimmed
450 g (1 lb) mushrooms, wiped and sliced
150 ml (1/4 pint) white stock, preferably veal bone
30 ml (2 tbsp) white wine
chopped parsley, to garnish

method

1. Mix together the breadcrumbs, ham, chives, 30 ml (2 tbsp) soured cream, mustard, walnuts and seasoning.

2. Spread the mixture over the inside of the meat. Roll up the meat as tightly as possible and sew together with fine string.

3. Place the mushrooms in the bottom of a flameproof casserole. Pour over the stock and wine and bring to the boil. Place the veal on top of the casserole, cover tightly, and cook in the oven at 150°C (300°F) mark 2 for about 3 hours.

4. Remove the meat from the casserole to slice for serving. Stir the remaining soured cream into the mushrooms and juices and boil to reduce for about 5 minutes. Pour over the veal. Garnish with parsley.

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