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Veal Roast With Rice Stuffing

Yield 8 servings


  • 1 (4-pound) veal top round roast, 3 to 4 inches thick, butterflied
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Rice Stuffing
  • 5 slices bacon

How to Make It

  1. Spread roast open, and pound with a meat mallet to 1 1/2- to 2- inch thickness. Season roast on all sides with salt and pepper. Spoon Rice Stuffing onto roast, spreading to within 2 inches of edge. Roll up jellyroll fashion, enclosing the stuffing completely. Tie roast securely with string. Wrap bacon slices around rolled roast; secure with wooden picks.

  2. Place roast on a well-greased rack in a shallow roasting pan. Insert meat thermometer, if desired. Bake, uncovered, at 300° for 2 hours and 35 minutes or until meat thermometer registers 170° (well done).

  3. Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing.

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