Veal Rolls is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of leftover cooked veal is sliced, egged over, stuffed with bacon and veal forcemeat before being rolled, breaded over and fried. The full recipe is presented here and I hope you enjoy this classic British version of: Veal Rolls.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
VEAL ROLLS (Cold Meat Cookery).
902. INGREDIENTS.—The remains of a cold fillet of veal, egg and bread crumbs, a few slices of fat bacon, forcemeat No. 417.
Mode.—Cut a few slices from a cold fillet of veal 1/2 inch thick; rub them over with egg; lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg and bread crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy.
Time.—10 to 15 minutes to fry the rolls.
Seasonable from March to October.
Modern Redaction
Ingredients:
remains of a cooked fillet of veal, cold
2 eggs, beaten
70g breadcrumbs (about)
4 rashers of streaky bacon, halved across the middle
100g veal forcemeat (about)
4 tbsp butter
Method:
Cut 8 slices from the fillet of veal (each 1cm thick). Brush the slices over with egg then lay a stretched piece of streaky bacon over each piece of veal. Brush the bacon with egg then spread a thin layer of the forcemeat over the top. Roll each piece of veal up tightly and secure with a toothpick.
Brush with beaten egg then coat evenly in breadcrumbs. Melt the butter in a pan, add the veal rolls and fry until golden brown and cooked through. Serve hot, accompanied by mushroom sauce or brown gravy.
