Stuffed Shoulder Of Veal
|Lean beef||2 Pound|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Veal shoulder||4 Pound|
|Water||2 Cup (32 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Rice flour||1 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Combine the ground beef in a bowl with the bread crumbs, egg, salt, pepper and nutmeg, blending well.
Pound the veal with a mallet until it is of uniform thickness.
Spread the beef mixture evenly over the veal.
Arrange the hard-cooked eggs in a row across the middle and roll up the veal shoulder.
Tie with string at both ends to hold together while baking.
Place the stuffed shoulder in a baking pan.
Pour in the water, wine and salt.
Bake about two hours at 375 degrees, basting occasionally with the pan juices.
Transfer the meat to a serving dish and remove the string.
Cut the shoulder into about half-inch slices and arrange on a serving platter.
To make the sauce, measure the pan juices to equal one cup, adding more water, if necessary.
Place in a saucepan and bring to boil over high heat.
Reduce heat and stir in the rice flour to thicken the sauce.
Add the cream and heat, stirring, until smooth and hot.
Serve the sauce in a bowl with the sliced veal.