Veal with Sorrel and Cheese Stuffing Recipe

Fresh sorrel has a delightful flavor and is often found growing wild in the countryside or in old back gardens. If you cannot get any, use fresh spinach instead.

Recipe : Veal with Sorrel and Cheese Stuffing

Ingredients :

900g / 2 lb rolled joint of veal

120g / 4 oz Philadelphia cheese with garlic and herbs

120g / 4 oz sorrel leaf, finely chopped

10ml / 2 tsp fresh oregano or marjoram, chopped

60g / 2 oz finely chopped walnuts

freshly ground black pepper

60g / 2 oz plain flour

2.5ml / 1/2 tsp paprika

1 egg, beaten

120g / 4 oz dried breadcrumbs

45ml / 3 tbsp unsalted butter, melted

Method :

Unroll the veal joint and trim off some of the fat from the outside using a sharp knife. Put the cheese, sorrel, oregano or marjoram, walnuts and black pepper into a bowl. Mix together using a round bladed knife of your hands, until the ingredients are well bound together. Spread the filling over the inside of the veal. Roll the veal joint up, swiss-roll fashion, and sew the ends together with a trussing needle and thick thread. Dredge the veal roll with the flour and sprinkle with the paprika. Press this coating well onto the meat using your hands. Brush the floured joint liberally with beaten egg and roll it into the dried breadcrumbs, pressing gnetly to make sure that all surfaces are thoroughly coated.

Place the coated veal on a baking sheet, brush with melted butter and roast in a preheated oven 160C / 325F / Gas Mark 5, for 1 hour, or until the meat is well cooked. Allow to stand for 10 minutes before slicing and serving hot, or chill and serve cold.

Serving idea - Serve with salad or vegetables and a rich brown sauce.

Variation - Use a rolled joint of lamb instead of the veal

Freezing - This recipe will freeze well, and is ideal prepared in advance and served cold, after being thawed.

Serves 6

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