Roast Veal Shoulder With Forcemeat
|Bacon fat||4 Tablespoon|
|Ground black pepper||To Taste|
|Minced beef suet||2 Ounce|
|Bacon rashers/2 ounce ham||2|
|Soft bread crumbs||4 Ounce|
|Chopped parsley||2 Tablespoon|
|Mixed herbs||1 Pinch|
Open out veal shoulder and spread with forcemeat.
Roll up, and tie into a neat roll with white string.
Weigh joint to calculate cooking time or place a meat thermometer into centre of roll.
Rub meat with pepper and place on a rack in a roasting pan.
Spread top with bacon fat.
Cook in a moderately slow oven for calculated time or until meat thermometer registers 170Â°F.
Turn meat during roasting and baste occasionally.
Place roast veal on a warm carving tray and remove string.
Make gravy from pan juices.
To make Forcemeat, bind all ingredients with beaten egg.