Ingredients:

1 cup chopped prunes 250ml
1 tablespoon finely shredded lemon peel 15ml
1 tablespoon grated fresh ginger 15ml
4 lb Boneless Veal Breast 2-2.25Kg
½ teaspoon salt 2.5ml
2 tablespoons vegetable oil 30ml
2/3 cup Madeira 160ml
1/3 cup water 80ml
Lemon wedges

Instructions

Combine prunes,lemon peel and ginger.Unroll Boneless Veal Breast trim excess surface fat.Sprinkle evenly with salt.Distribute prune mixture evenly over surface.Roll up Veal Breast tie securely with string.Heat oil in Dutch oven just large enough to hold veal.Brown veal on all sides.Drain excess fat if necessary.Add Madeira and water to pan cover tightly.Cook in slow (325°F) (163°C) oven until tender, about 2-2½ hours.Transfer to warm platter let stand.Skim fat from pan juices.Place Dutch oven over direct heat.Bring pan juices to a boil and simmer until reduced by half or as desired.
Slice veal roll discard strings.Spoon sauce over each serving.Garish with lemon wedges.