Rolled 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, braised on a bed of vegetables and finished in the oven whilst being basted with the reduced pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Rolled Breast of Veal.
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This is a classic recipe for a Victorian version of Rolled 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. 408.—ROLLED BREAST OF VEAL.
Square the breast of veal by cutting off the rough ends in a straight line, and remove all the bones and tendons. Next, place a long rolled pudding of veal stuffing in the centre of the veal ; roll it up in the form of a bolster; secure its shape by cording it neatly round with string, and set it to braise in the usual way in a braizing-pan ; this will take about three hours ; and when done, take it up, and having finished glazing it, as directed in the foregoing cases, place it on its dish, garnish it with any of the ragouts mentioned as fit accompaniments for necks or loins of veal, and send to table.
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 either Toulouse ragout, Financière ragout, Chipolata ragout, or Milanese ragout and serve immediately.
