Roast Breast of Veal 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, roasted and served with melted butter sauce flavoured with catsup. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Breast of Veal.
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This is a classic recipe for a Victorian version of Roast Breast of Veal 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. 407.—ROAST BREAST OF VEAL.
Take a breast, or part of a breast of veal, and remove the tendons without cutting through the veal ; and, in their room, place a rolled pudding composed of veal stuffing, which must be secured by being sewn up with string, or merely fastened in with skewers. Spit the breast of veal, and roast it, if weighing eight pounds about an hour and three-quarters ; and when done, dish it up, pour over it some butter sauce mixed with either a little catsup or browning, and serve.
Use a sharp knife to carefully remove any tendons and cartilage from the breast of veal (be careful not to cut through the breast. Take the veal stuffing and roll out then use this to stuff where the tendons were cut out.
Fold over the loose flaps of skin and secure in place with skewers, so the stuffing cannot fall out. Arrange on a rack in a roasting tin and transfer to an oven pre-heated to 200°C. Roast for about 100 minutes then transfer to a serving dish.
Prepare the melted butter sauce and work in the catsup. Pour this sauce over and around the meat then serve.
