Breast of Veal à la Chipolata is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a breast of veal that's stuffed with veal forcemeat before being rolled, braised on a bed of vegetables and finished in the oven whilst being basted with the reduced pan juices and which is served with chipolata ragout. The full recipe is presented here and I hope you enjoy this classic British version of: Breast of Veal à la Chipolata.
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This is a classic recipe for a Victorian version of Breast of Veal à la Chipolata that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 410.—BREAST OF VEAL A LA CHIPOLATA.
Dress and dish up a breast of veal as in the preceding number ; glaze and garnish it with a ragout à la Chipolata, No. 123, and serve. Note.—As Chipolata ragout is rather complicated and somewhat expensive, it is as well to remark that what is to be used, and what to be omitted, becomes purely a matter of convenience.
Trim the breast of veal neatly. Roll the veal forcemeat into a sausage, sit this on the breast of veal and roll the veal around it so that it is held securely inside. Tie the ends to secure the forcemeat inside, then secure with butcher's twine at 3cm intervals.
Arrange the sliced vegetables and bouquet garni in a braising dish and sit the veal on top. Pour in enough water to barely cover the meat then cover the dish and transfer to an oven pre-heated to 180°C. Cook for about 160 minutes then remove the meat and set aside to keep warm.
Strain the liquid from the pan into a saucepan then bring to a boil and cook down to a half-glaze. Return the meat to the oven and baste constantly with the glaze until its surface is glossy.
Remove the string and arrange on a serving dish. Garnish around with Chipolata ragout and serve immediately.
