Makes: 10 portions. Cooking time: 1¾ hours. Oven temperature: 220°C reducing to 180 °C. Temperature at center of joint: 80 °C.
— 1½ kg prepared cushion of veal (barded)
— 2 dl melted dripping or oil
— 1 liters brown stock
— 50 grams arrowroot
— 500 grams thyme, parsley and lemon stuffing
— 2 bunches of picked watercress
(1) Season the joint and place onto some veal bones. Coat with the dripping and place into the oven. Reduce the temperature after approximately 20 minutes. Baste at regular intervals during cooking.
(2) Cut the string and remove the fat covering during the last 15 minutes of roasting to permit the joint to color lightly.
(3) When cooked, remove the joint from the roasting tray and retain in a tray, preferably standing on a wire grid. Any juices collected may be used in the making of the gravy.
(4) Place the roasting tray on the stove and gently heat, allowing the sediment to settle.
(5) Add the brown stock and allow to simmer gently for a few minutes.
(6) Strain through a fine conical strainer into a deep sided saucepan. Reboil and skim off all traces of fat and other impurities that may come to the surface. Thicken with the diluted arrowroot and allow to simmer. Skim, season to taste and strain into a clean saucepan. If necessary retain in a bain-marie for use as required.
(7) Carve the joint on a slant of about 45° to a thickness of 3 mm.
(8) Neatly arrange the slices of meat, slightly overlapping on an oval flat dish. Coat with some of the slightly thickened roast gravy. Garnish each portion with a slice of the stuffing and the dish with the watercress.
(9) Serve the remainder of the roast gravy in a sauceboat.