Stuffed Roast Veal
|Veal shoulder roast||675 Gram, boned|
|Finely diced onion||1|
|Diced celery stalks||2|
|Finely diced carrots||2|
|Bread cubes||750 Milliliter|
|Thyme leaves||5 Milliliter|
Preheat the oven to 350°F (180°C ).
Butterfly the veal by making an incision down the centre.
Using a meat mallet, flatten the veal.
Saute the onion, celery and carrots in a skillet with the butter.
Cool to room temperature.
Place in a mixing bowl.
Add the raisins, cashews, cubed bread and seasonings.
Bind all the ingredients together with the eggs.
Pat the stuffing on the veal.
Roll and tie the veal.
Place it into a roasting pan.
Roast, uncovered, for 45-50 minutes.
Remove and carve.
Place on a serving platter.
Serve with Wild Mushroom Sherry Sauce.