Skillet Veal Loaf Firenze
|Ground veal||1 Pound|
|Ground cinnamon||1⁄8 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Eggs||3 , beaten|
|Onion||1 Medium, finley chopped|
|Carrot||1 Medium, finely chopped|
|Stalk celery||1 , finely chopped|
|Finely chopped parsley||2 Tablespoon, finely chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Vegetable broth||1 Cup (16 tbs), made by dissolving 1 vegetable bouillon cube in 1 cup boiling water|
Have meat dealer grind veal and ham together three times.
Add salt, pepper, cinnamon, and lemon peel to beaten eggs; blend well.
Lightly mix in meat.
Turn onto waxed paper or aluminum foil and gently shape into a large patty.
Coat with flour; set aside.
Add the onion, carrot, celery, and parsley to hot oil and butter in a 10-inch skillet.
Cook about 5 minutes, stirring occasionally.
Add meat and brown on both sides.
When meat is browned, add about 1/2 of the vegetable broth to the skillet.
Cover and simmer about 25 minutes, or until meat is cooked.
If necessary, add a little more hot broth to keep meat from sticking.
Place meat on a hot platter; keep hot.
Add remaining broth to skillet; force the mixture through a coarse sieve, or puree in an electric blender.
Heat the sauce; pour some over meat loaf and serve the remaining sauce in a gravy boat.