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Boneless veal breast is a superb choice for a company meal, especially when stuffed with a spicy fruit filling and braised in Madeira.

Lemon-Ginger-Prune Veal Roll

1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh gingerroot
1 (4-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water

1. Combine prunes, lemon peel and ginger in a small bowl. Unroll veal breast; trim excess surface fat. Sprinkle evenly with salt. Spread prune mixture evenly over surface. Roll up veal and tie securely with string.
2. Heat oil in Dutch oven or other ovenproof pan. Brown veal on all sides; drain if necessary.
3. Add wine and water to pan; cover tightly. Cook at 325°F until tender, 2 to 2½ hours. Transfer to a warm platter; set aside.
4. Skim fat from pan juices. Bring to a boil and simmer until reduced by half. Slice veal roll; discard strings. Spoon sauce over each servine. Garnish with lemon wedges if desired.

Makes 12 servings.

Recipe provided courtesy of Beef Industry Council.

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