Stuffed Veal Shoulder
|Frozen chopped spinach||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Pignoli nuts||1⁄4 Cup (4 tbs)|
|Veal shoulder||4 Pound|
|Water||1 Cup (16 tbs)|
|Dry vermouth||1 Cup (16 tbs)|
Cook 1 (10-oz.) pkg. frozen chopped spinach according to directions, using 1/2 cup water.
Saute 1 cup chopped onion and 1 garlic clove, crushed, in 1/4 cup olive oil until onion is golden.
Remove from heat and add 1 1/2 cups cooked rice, 1/4 cup pignoli nuts, 1 teaspoon salt, 1/2 teaspoon nutmeg and 1/4 teaspoon pepper.
Toss lightly with spinach to mix well.
Stuff 1 (3 1/2 to 4-lb.) shoulder of veal, boned, with the spinach-rice mixture and place in a roasting pan with 1 cup each water and dry vermouth.
Cover veal with 4 strips bacon.
Roast 3 1/2 hours at 325Â° basting frequently.
To make gravy:
Measure pan juices after skimming off all fat.
Add water if necessary to make up 2 cups liquid.
Stir in 1 tablespoon cornstarch blended in 2 tablespoons cold water.
Cook, stirring constantly, until thickened.
If pignoli nuts are hard to find, substitute 1/4 cup slivered almonds.
Also, breast of veal may be used, instead of boned shoulder of veal.
Ask your butcher to cut a pocket in the breast of veal and place spinach stuffing in pocket.
To carve, meat should be sliced between the ribs and transferred from platter to plates with a pie server.