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Glazed Veal Cumberland

Serves 6


  • 1.2kg boned shoulder veal
  • 1/2 cup Australian thickened cream
  • 1/2 cup red currant jelly, melted
  • 2 tablespoons cider vinegar
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Roll veal and secure with string. Place in a baking tray. Combine cream, jelly and vinegar together, pour over veal. Bake at 220oC for 15 minutes. Reduce heat to 180oC and cook for 45 minutes basting frequently. Remove veal, reduce sauce by 1/3 over hot plate, season with freshly ground black pepper and serve over sliced veal. Note: Red currant jelly is available in jars from supermarkets and delicatessens.


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