Ingredients

• 4 large thin British veal escalopes, large, thin
• ½ packet parsley and thyme stuffing
• 3 oz (75g) British bacon, chopped
• 1 lemon, grated rind and juice
• 2 onions, finely chopped
• 1 oz (25g) butter
• 1 tomato, peeled, chopped
• ¼ pint (125ml) stock
•   salt and pepper

Method

1. Mix stuffing with water as per packet instructions, then add bacon, lemon rind and half of the chopped onion.
2. Sprinkle lemon juice over the slices of veal and spread with the stuffing mixture.
3. Roll the meat and tie securely with string.
4. Heat butter and fry the remaining onion until transparent.
5. Add the veal rolls and brown on all sides. Pour off excess fat.
6. Add tomato and stock. Cover and place in oven at Gas mark 3, 325°F / 170°C for 50 minutes.

Notes