COLD STUFFED ROAST OF VEAL

Cold Stuffed Roast Of Veal image

Provided by Linda Wells

Time 2h30m

Yield Eight to 10 servings

Number Of Ingredients 15

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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

Steps:

Preheat the oven to 400 degrees.
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.
In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
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.
Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
When ready to serve, slice into quarter-inch slices.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 19 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 10 grams, Sodium 1574 milligrams, Sugar 9 grams, TransFat 0 grams