- 25 g / 1 oz / 2 tbsp butter
- 15 ml / 1 tbsp sunflower oil
- 1 leek, finely chopped
- 1 celery stick, finely chopped
- 50 g / 2 oz / 1 cup fresh white breadcrumbs
- 50 g / 2 oz / ½ cup chopped fresh flat leaf parsley
- 900 g / 2 lb boned loin of veal
- salt and ground black pepper
Other mild herbs can be used in the stuffing instead of parsley. Try tarragon, chervil, and chives, but avoid strong-flavored herbs, such as marjoram, oregano, and thyme, which tend to overpower the delicate flavor of veal.
- Preheat the oven to 180°C / 350°F / Gas 4. Heat the butter and oil in a frying pan until foaming. Cook the leek and celery until they are just starting to color, then remove the pan from the heat and stir in the breadcrumbs, parsley, and seasoning.
- Lay the loin of veal out flat. Spread the stuffing over the meat, then roll it up carefully and tie the roll at regular intervals to secure it in a neat shape.
- Place the veal in a roasting bag and close the bag with an ovenproof tie, then place it in a roasting pan. Roast the veal for 1¼ hours.
- Piece the meat with a metal skewer to check whether it is cooked: when cooked, the meat juices will run clear. Leave the veal to stand for about 10-15 minutes, then carve it into thick slices and serve with gravy, sautéed potatoes, asparagus, and sugar snaps.