Veal Shoulder With Chicken Liver Stuffing
|Ground pork||1⁄4 Pound|
|Chicken livers||1 Pound, chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, chopped and cooked in a little butter|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
|Water/Dry white wine||2 Tablespoon|
|Boneless veal shoulder||3 Pound|
|Butter/Bacon fat||2 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
1. Combine the pork, chicken livers, onion, bread crumbs, mushrooms, thyme, egg, salt and pepper and mix well. If mixture seems dry, add a little water or dry white wine, tossing it lightly. Stuff the veal as in stuffed shoulder of veal and tie securely.
2. Heat the butter in a Dutch oven, add the meat and brown on all sides. Add the chicken stock, cover closely and simmer gently over low heat until the veal is fork tender, two to three hours. Turn the meat occasionally as it cooks.
3. Transfer the meat to a hot platter and keep warm. Cook the sauce, uncovered, over moderate heat until it is reduced to one cup.