Veal Florentine Recipe
Ingredients
| Meat | 5 Pound | |
| 1/2 lb. bulk pork sausage | ||
| Water | 2 Tablespoon | |
| Onion | 3 Tablespoon, minced | |
| 3 cups finely chopped cooked spinach | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| 4 eggs, fork beaten | ||
| Salt | 2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
Rub veal outside and inside the pocket with salt and pepper; set aside.
Put pork sausage into a cold large skillet, cut ting sausage apart with a spoon.
Add water; cover and cook slowly 8 to 10 minutes.
Remove cover; pour off liquid.
Add onion and brown over medium heat, stirring occasionally.
Put sausage into a large bowl along with the remaining ingredients; mix well.
Lightly spoon stuffing into pocket.
Skewer or sew to keep stuffing in place.
Put roast, rib side down, on rack in a shallow roasting pan.
Roast at 325°F 45 to 50 minutes, or until meat is tender.
Transfer roast to a hot serving platter and remove skewers.
Garnish with parsley.
Put pork sausage into a cold large skillet, cut ting sausage apart with a spoon.
Add water; cover and cook slowly 8 to 10 minutes.
Remove cover; pour off liquid.
Add onion and brown over medium heat, stirring occasionally.
Put sausage into a large bowl along with the remaining ingredients; mix well.
Lightly spoon stuffing into pocket.
Skewer or sew to keep stuffing in place.
Put roast, rib side down, on rack in a shallow roasting pan.
Roast at 325°F 45 to 50 minutes, or until meat is tender.
Transfer roast to a hot serving platter and remove skewers.
Garnish with parsley.
Chef
