Cold Stuffed Roast Of Veal

Name: Cold Stuffed Roast Of Veal
Total time: 2 h 30 min
Yield: Eight to 10 servings
Ingredients: 6 tablespoons olive oil; 1 tablespoon butter; 2 medium-size onions, diced; 4 diced garlic cloves; 1 pound veal shoulder fillet, cut into 1/4-inch chunks; 2 cans white tuna, packed in water, drained; 2-ounce bottle of capers, rinsed and drained; 2 tablespoons fresh lime juice; 2 eggs; 1 1/2 teaspoons salt; 1 1/2 teaspoons pepper; 5-pound rolled roast of veal; 2 diced carrots, peeled; 2 diced celery ribs; 5 quarts chicken stock, fresh or canned

By Linda Wells

Total Time: 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; POLO PICNIC

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Eight to 10 servings

6tablespoons olive oil
1tablespoon butter
2medium-size onions, diced
4diced garlic cloves
1pound veal shoulder fillet, cut into ¼-inch chunks
2cans white tuna, packed in water, drained
2-ounce bottle of capers, rinsed and drained
2tablespoons fresh lime juice
2eggs
1½teaspoons salt
1½teaspoons pepper
5-pound rolled roast of veal
2diced carrots, peeled
2diced celery ribs
5quarts chicken stock, fresh or canned

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 400 degrees.
Step 2
Heat two tablespoons of olive oil and the butter in a skillet. Add one of the diced onions and the garlic. Cook until translucent. Remove from heat and cool.
Step 3
In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
Step 4
Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
Step 5
Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
Step 6
In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
Step 7
Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
Step 8
When ready to serve, slice into quarter-inch slices.