Ingredients:
750g (about) breast of veal
salt, freshly-ground black pepper and lemon juice, to taste
300g (about) Kalbsbrät (minced veal and fat, used for sausage stuffing)
4 tbsp butter
2 onions, finely chopped
3 carrots, finely diced
1 turnip, finely diced
meat stock, to moisten
Method:
Remove any rib bones and cartilage from the veal breast then wash thoroughly and dry completely. Season liberally on both sides with salt and black pepper then sprinkle with lemon juice.
Turn the breast skin side down then take the veal sausage meat and cover the breast with this 1.5cm thick. Roll the breast up, Swiss (jelly) roll fashion then secure firmly with string.
Melt the butter in a pan, add the onion and fry for about 4 minutes, or until soft. Now add the carrots and turnip and stir to coat in he butter. Nestle the veal breast in the pan, pour over a little stock then cover the pan securely and cook for about 60 minutes. Top-up the meat stock, as needed, to prevent the contents of the pan from burning. Turn the breast over half way through the cooking time so that it cooks evenly.
Remove the meat from the pan and cut away the string. Slice and arrange on a warmed plate with the pan vegetables. Serve with fried potatoes.
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