Roast Veal with Pennsylvania Stuffing
|Boneless veal shoulder/Boned leg of veal||6 Pound|
|Boiling water||3 Cup (48 tbs)|
|Bread dressing||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Peeled chopped apple||1⁄2 Cup (8 tbs)|
|Cream||1 Cup (16 tbs)|
|Fat bacon slices/Salt pork||4|
Wipe meat, both outside and in the cavity, with clean damp cloth or paper towels.
Put sausages in saucepan with boiling water to cover; simmer 10 minutes.
Lift out, break up sausage meat, and add to dressing, along with celery and apple.
Bind dressing with a little cream.
Stuff meat cavity, and skewer or sew opening to hold dressing firmly.
If veal is very lean, lay bacon strips over top.
Preheat oven to 325°F.
Roast, uncovered, on rack in shallow pan, allowing 45-50 minutes per pound if meat is chilled at start of cooking time, slightly less if at room temperature (meat thermometer should indicate an internal temperature of 180°F. for well-cooked roast).
After first hour or so of roasting, sprinkle veal with salt, pepper and a little thyme.
For even browning, remove bacon strips during last hour of roasting time.