Welsh Rolled Stuffed Breast of Veal Recipe

Name: Welsh Rolled Stuffed Breast of Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs breasts of veal, boned and pounded flat; 2 teaspoons salt; ½ teaspoon fresh ground black pepper; 1 lb pork sausage; 12 lb ground veal; 1 cup chopped onion; 1 cup fresh breadcrumb; 1 cup chopped onion; ¼ teaspoon sage; 14 lb butter (to fry breast of veal); 3 onions, sliced; 3 carrots, sliced; 1 turnip, sliced; 1 stalk celery, sliced; 2 bay leaves, finely crushed; 3 tablespoons minced parsley; ⅛ teaspoon thyme; 8 peppercorns; 2 cups water

Servings: persons

4 -5 lbs breasts of veal, boned and pounded flat
2 teaspoons salt
½ teaspoon fresh ground black pepper
1 lb pork sausage
12 lb ground veal
1 cup chopped onion
1 cup fresh breadcrumb
1 cup chopped onion
¼ teaspoon sage
14 lb butter (to fry breast of veal)
3 onions, sliced
3 carrots, sliced
1 turnip, sliced
1 stalk celery, sliced
2 bay leaves, finely crushed
3 tablespoons minced parsley
⅛ teaspoon thyme
8 peppercorns
2 cups water

1
Season the veal with the salt and pepper.
2
Mix together the pork sausage meat, veal, bread crumbs, 1 cup chopped onion, and sage.
3
Spread on the meat.
4
Roll tight and tie in several places.
5
Melt the butter in a skillet and brown the meat on all sides.
6
Spread the sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns on the bottom of a Dutch oven or heavy casserole.
7
Place meat over the vegetables, and pour all the drippings on top.
8
Rinse the skillet with the water and pour over the meat.
9
Cover and cook over low heat 2 1/2 hours or until tender.
10
Transfer meat to a hot platter, and remove the strings.
11
Strain the gravy and pour some over the meat and serve the rest in a sauceboat.
12
Round the World Cookbook.

11837

kcal

Calories

1302

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 -5 lbs breasts of veal, boned and pounded flat, 2 teaspoons salt, ½ teaspoon fresh ground black pepper, 1 lb pork sausage, and more.

Yes, Welsh Rolled Stuffed Breast of Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Welsh Rolled Stuffed Breast of Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions