Seasoned Veal

Seasoned Veal


1 person made this

This was my mum's recipe and we all thought we were very posh eating this instead of ham on Christmas day. It looks and tasted just delicious.

Serves: 8 

  • 1 shoulder veal, boned
  • 2 large chicken thighs
  • 4 large chicken livers
  • 2 rashers bacon
  • 1 medium onion, grated
  • ¼ cup dry white wine
  • 5 tbs grated parmesan cheese
  • Oil
  • 1 tbs butter
  • Salt
  • Pepper
  • Pinch nutmeg
  • 2 tbs chopped parsley
  • 1 ¼ cups stock made from veal bones

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Lay veal out flat & sprinkle with salt and pepper. Remove flesh from chicken thighs (no skin) and chop into small pieces. Chop livers and dice bacon. Gently fry chicken in butter until lightly browned, add livers, bacon and onion and fry until the liver changes colour.
  2. Stir in wine, cheese salt, pepper, nutmeg & parsley. Spread mixture over veal and roll up and tie securely. Put veal into baking dish with a little hot oil and brown all over.
  3. Pour off excess oil, add warmed stock and cook in a moderate oven, basting frequently with the stock, until tender. (I usually allow 90 mins per kg). Remove from dish, cool, cover and chill.
  4. Slice as required.

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