A delectable Greek dish of veal flavoured with rosemary, garlic, lemon and orange and cooked in white wine, Moscari Psito (moss-kah-rce pscc-toh) may be served with buttered noodles and a crisp green salad. Accompany zoith a Greek white wine such as Hymettus.
1 X 6 lb. shoulder of veal, boned
1 garlic clove, thinly sliced
1 teaspoon salt
2 teaspoon black pepper finely grated rind of
1 lemon finely grated rind of
1 medium-sized orange
1 teaspoon dried rosemary
1 oz. butter
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
10 fl. oz. dry Greek white wine 1 bay leaf, crumbled
Make incisions in the surface of the meat and insert the garlic clove slices. Rub over half of the salt and pepper.
Sprinkle over the lemon and orange rinds and the rosemary.
Roll up the veal tightly and secure the roll at 1-inch intervals with trussing thread or string.
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, place the veal in the casserole and cook, turning the meat frequently with two large forks, for 8 to 10 minutes or until it is lightly and evenly browned on all sides. Remove the casserole from the heat and set aside.
In a small mixing bowl, combine the lemon and orange juices, the wine and the bay leaf. Pour the wine mixture over the veal in the casserole.
Return the casserole to the heat and bring the liquid to the boil. Reduce the heat to very low, cover the casserole and braise for 2 hours, or until the veal is tender and the juices run clear when the meat is pierced with the point of a sharp knife. Remove the casserole from the heat.
With two large forks, lift the veal out of the casserole. Remove and discard the trussing thread or string and place the veal on a carving board. Keep the meat hot while you finish the sauce.
With a metal spoon, skim off any fat from the surface of the juices in the casserole. Pour the juices through a fine wire strainer into a medium-sized sauce-pan. Discard the contents of the strainer.
Set the pan over high heat and boil the sauce, stirring occasionally, until it has reduced to half its original quantity.
Remove the pan from the heat. Pour the sauce into a warmed sauccboat and serve immediately, with the meat.