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Stuffed Shoulder Of Veal Recipe
|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)|
Serving size: Complete recipe
Calories 5324 Calories from Fat 2108
% Daily Value*
Total Fat 234 g360.1%
Saturated Fat 96.4 g481.9%
Trans Fat 0 g
Cholesterol 3737.2 mg
Sodium 7076.2 mg294.8%
Total Carbohydrates 33 g11%
Dietary Fiber 1.1 g4.6%
Sugars 8.7 g
Protein 703 g1406.2%
Vitamin A 31.6% Vitamin C 0.05%
Calcium 47.9% Iron 107.2%
*Based on a 2000 Calorie diet
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.