Stuffed Veal Shoulder
|Boned veal shoulder||3 Pound (1 1/2 Kilogram)|
|Butter||6 Tablespoon, melted|
|Bacon strip||2 , minced|
|Onion||1 Small, minced|
|Parsley sprigs||2 , minced|
|Soft breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Mixed herbs||2 Teaspoon|
|White wine/Water||125 Milliliter (1/2 Cup, 125 Milliliter)|
Combine all ingredients for the stuffing in a bowl and mix well.
Open out veal and season with salt and pepper.
Spread with stuffing, roll and tie with stiring, then rub pepper into the skin.
Thread a spit rod through the center of the meat and secure.
Brush veal with butter and place on the spit over medium coals.
Cook for 2-2 1/4 hours, until tender, basting with butter occasionally.
Remove veal to a carving tray and allow to rest for 5 minutes, then slice.