- 1/3 cup [80 mL] fresh white bread crumbs
- 1 tablespoon [15 mL] raisins
- Grated rind of 1 orange
- 1 tablespoon [15 mL] finely chopped parsley
- 1/4 teaspoon [1 mL] dried sage
- 1/4 teaspoon [1 mL] dried thyme
- 5 mL [1 teaspoon] finely chopped onion
- 2 pounds [900 g] boned lean shoulder of veal
- 45 g [3 tablespoons] cold butter
- 1/4 teaspoon [1 mL] allspice
- 30 g [2 tablespoons] softened butter
- 60 g [4 tablespoons] melted butter
- 3 tablespoons [45 mL] orange juice [more if needed]
- Salt and freshly ground pepper, to taste
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- Preheat oven to 350°F [180°C].
- Mix together bread crumbs, raisins, grated orange rind, chopped parsley, sage, thyme and chopped onion.
- Arrange shoulder of veal, fat side down, flat onto a working surface.
- Evenly spread seasoned bread crumbs on top of meat leaving a free space all around.
- Salt and pepper stuffing with 4 turns peppermill.
- Cut cold butter into tiny dices;
- Evenly top stuffing with butter dices.
- Tightly roll meat pressing all stuffing inside the roll; secure roll every 1-inch [2.5-cm] with a string.
- Mix together allspice and softened butter.
- Evenly coat meat roll with seasoned butter; pour orange juice all over the meat.
- Pour melted butter into a roasting pan; transfer meat into roasting pan.
- Roast meat in the middle of preaheated oven brushing meat with cooking juices every once in while and adding more orange juice whenever necessary.
- Roast veal for 25 minutes per pound [454 g], plus 25 more minutes whatever the weight of the meat.
- Remove string to serve, onto a warm serving plate.
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