Taidetud Vasikarind

Description
Roast stuffed shoulder of veal
 * Serving will be enough for 7-8 people.

Ingredients

 * ½ lb ground lean veal
 * ½ lb ground lean pork
 * ½ lb ground lean beef
 * ½ cup white bread crumbs
 * ½ cup sour cream
 * 1 cup onion minced
 * 2 cup chicken stock
 * salt (to taste)
 * pepper (to taste)
 * 2 each eggs
 * 5 lb boned shoulder of veal
 * 4 each hard-boiled eggs peeled

Directions

 * 1) Combine ground meats in a large mixing bowl.
 * 2) Add bread crumbs, onions, water, eggs, 1 tbsp salt and 1 tsp. pepper.
 * 3) Mix with your hands or with a large spoon until all ingredients are very well combined (you must vigorously knead this mixture for 3-5 minutes).
 * 4) Preheat oven to 350°F.
 * 5) Spread the veal skin-side down flat on some board or shelf using sharp knife; make small cuts in the thickest areas of the meat to make it even flatter.
 * 6) Cover the veal with meat mallet, press it so as to fairly uniform thickness its thickness.
 * 7) Remove cover then sprinkle it with salt and pepper.
 * 8) Spread ½ the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
 * 9) Lay hard-boiled eggs in a row down the length of stuffing and spread remaining stuffing in a layer over them.
 * 10) Bring one long side of the veal over the filling to the middle and tuck-in the two ends.
 * 11) Bring the other side over the filling to enclose it very well.
 * 12) With kitchen cord, tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
 * 13) Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
 * 14) Pour in 1 and ½ cup chicken stock and roast for 2 hours basting veal from time-to-time with the juices in pan.
 * 15) When meat is golden brown carefully transfer it to a serving platter then remove and discard cords.
 * 16) Bring juices remaining in pan to a boil over high-heat.
 * 17) If most of liquid has cooked away add remaining ½ cup chicken broth to pan.
 * 18) Scrape into it any bits that may be sticking to bottom and sides of pan.
 * 19) Remove from heat then stir.
 * 20) Mix ½ cup sour cream into sauce by adding 1 tbsp at a time.

Serving

 * 1) Taste for seasoning and pour into a gravy-boat.
 * 2) Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter.
 * 3) Moisten them with a few tbsp of sauce and serve remaining sauce separately.
 * 4) Usually rolled shoulder of veal is served with crisp fried potato patties.