Roast Veal with Orange from The Times Cookery Book by Katie Stewart

Ingredients

• bed of roasting vegetables
• 3 oz (75 g) butter
• ½ pint (3 dl) dry cider
• 1 small bay leaf
• 3½ lb (1½ kg) shoulder or best end of veal
• salt and freshly milled pepper
• pinch thyme
• 2 oz (50 g) fresh white breadcrumbs
• 2 oz (50 g) seedless raisins
• 1 rounded teaspoon finely chopped parsley
• 2–3 oz (50–75 g) streaky bacon
• 1 level dessertspoon cornflour
• 1 small onion
• 1 oz (25 g) butter
• pinch ground mace or nutmeg
• bunch watercress
• 1 small egg
• grated rind and juice of ½ orange
• ½ level teaspoon salt
• ¼ level teaspoon pepper