Taidetud Vasikarind - Roast Stuffed Shoulder of Veal |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Truly delicious ethnic veal dish from Estonia. usually served on holidays, special occassions, & specal anniversaries. Tasty & filling! Ingredients:
1/2 lb lean ground veal |
1/2 lb ground lean pork |
1/2 lb lean ground beef |
1/2 cup white breadcrumb |
1/2 cup sour cream |
1 cup onion, minced |
2 cups chicken stock |
salt & pepper |
2 eggs |
5 lbs boned shoulder veal |
4 hard-boiled eggs, peeled |
Directions:
1. Stuffing: Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 tb salt& 1 ts pepper.
2. Mix with your hands& a large spoon until all ingredients are very well combined then you must vigorously knead this mixture for 3-5 mins.
3. Pre-heat oven to 350 deg-F.
4. Spread the veal skin-side down flat on a table then using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter.
5. Cover the veal& with the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
6. Remove cover then sprinkle veal liberally with salt& pepper.
7. Spread 1/2 the stuffing on the veal, leaving a 2 border of veal exposed all around the sides.
8. Lay hard-boiled eggs in a row down the length of stuffing& spread remaining stuffing in a layer over them.
9. Bring one long side of the veal over the filling to the middle& tuck-in the two ends.
10. Bring the other side over the filling to enclose it very well.
11. With kitchen cord, tie rolled veal crosswise at 2 intervals, then with more cord tie it lengthwise.
12. Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
13. Pour in 1 1/2 c chicken stock& roast for 2 hrs.
14. basting veal from time-to-time with the juices in pan.
15. When meat is golden brown carefully transfer it to a serving platter then remove& discard cords.
16. Bring juices remaining in pan to a boil over high-heat.
17. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
18. Scrape into it any bits that may be sticking to bottom& sides of pan.
19. Remove from heat then stir 1/2 cup sour cream into sauce 1 tb at a time.
20. Taste for seasoning& pour into a gravy-boat.
21. Slice veal roll crosswise into 1 rounds& arrange slightly over-lapped along center of a large pre-heated platter.
22. Moisten them with a few tb sauce& serve remaining sauce separately.
23. Usually rolled shoulder of veal is served with crisp fried potato patties.
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