Loin of Veal with Herb Stuffing

superb dish of veal sniffed with herbs and orange rind, braised slowly in the oven, Loin of Veal with Herb Stuffing may be served with creamed cauliflower and croquette potatoes.x

6 lb. boned loin of veal, trimmed of excess fat

1 teaspoons salt

1 teaspoon black pepper egg yolks

1 tablespoons double cream

3 oz. fresh white breadcrumbs

1 medium-sized onion, minced

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh sage or

1 teaspoon dried sage

1 tablespoon finely chopped fresh marjoram or

½ teaspoon dried marjoram finely grated rind and juice of

2 oranges

2 oz. butter

8 streaky bacon slices

1 tablespoon brandy

1 tablespoon beurre manie

1 orange, thinly sliced watercress sprigs

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Rub the veal all over with half the salt and pepper and place it, fat side down, on a working surface.

In a small mixing bowl, using a fork, combine the egg yolks, cream, bread-crumbs and the remaining salt and pepper. Stir until the mixture forms a smooth paste. Stir in the onion, chives, parsley, sage, marjoram and orange rind.

Spoon the mixture on to the veal. With a flat-bladed knife, spread the mixture to within 1-inch of the edge of the meat.

Roll the meat up tightly and tie securely with string at 1-inch intervals. Set aside.

In a large, heavy flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal roll and brown it, turning it frequently with two large forks, for 6 to 8 minutes or until it is lightly browned on all sides.

Lay the bacon slices on top of the veal, cover the casserole and place it in the centre of the oven. Braise the meat for 24 to 3 hours, or until it is tender when pierced with the point of a sharp knife, and the juices that run out are clear.

Remove the casserole from the oven.

Using two large forks, lift the meat out of the casserole and place it on a carving board. Remove and discard the string and bacon. Carve the meat into thick slices and place them on a heated serving dish. Cover the dish and keep warm while you finish the sauce.

With a slotted spoon, skim as much of the fat off the juices in the casserole as possible. Place the casserole over moderate heat and stir in the orange juice and brandy. Add the beurre manie to the sauce, beating constantly until the sauce thickens. Remove the casserole from the heat and strain the sauce into a sauce-boat. Garnish the meat with the sliced orange and watercress sprigs and serve immediately, with the sauce.

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