Shoulder Of Veal with Ravioli Stuffing
|Veal shoulder||5 Pound, with pocket for stuffing (1 Whole)|
|Minced cooked chicken||3 Cup (48 tbs), or finely ground|
|Cooked chicken livers||4 , finely ground / minced|
|Sliced green onions with tops||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Crumbled dried tarragon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Olive oil||1 Tablespoon|
|Chicken broth/Chicken bouillon||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Sprinkle veal, inside and outside pocket, generously with salt and pepper.
To make stuffing, thoroughly mix together the remaining ingredients except olive oil, chicken broth, and 1/4 cup of the white wine.
Taste stuffing and correct seasoning with salt and pepper.
Spoon stuffing lightly into veal pocket; close with small skewers or sew.
Tuck under and skewer tight any thin edges of meat to make a compact shape.
Then with string tie into a roll.
Rub roast surface with olive oil.
Place on rack in roasting pan.
Bake in preheated slow oven (300°F.) for 3 to 3 1/2i hours.
Baste frequently with chicken broth.
During last 30 minutes, baste with reserved wine.
Allow to stand for 30 minutes before carving.
Makes 10 10 servings.