Stuffed Breast Of Veal

1 kg/2 lb breast of veal, boned
4 eggs, beaten
salt
freshly ground black pepper
4 slices lean ham
1-2 teaspoons chopped fresh tarragon or
1/2-1 teaspoon dried tarragon

Unroll the veal and flatten out, if necessary. Remove as much fat as possible.

Season the eggs with salt and pepper. Pour into a non-stick omelette or small frying pan, or ordinary pan using a little oil, and make an omelette. Place the open omelette on the veal; trim the sides and put the pieces on top.

Lay the slices of ham over the omelette, again trimming to fit the veal. Sprinkle with the tarragon. Roll up the veal and tie at intervals with string. Place in a roasting tin and roast in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for about 11/2 hours, basting and turning frequently. Serve hot or cold.

SERVES 6 to 8