Spiced Stuffed Shoulder of Veal is veal stuffed with a mixture of lentils and spices. Serve zuith peas and carrots.
3 lb. boned shoulder of veal, trimmed of excess fat
2 teaspoon salt
½ teaspoon black pepper
3 oz. butter
6 oz. lentils, soaked in water FOR 30 minutes and drained
2-inch piece fresh root ginger, peeled and finely chopped
1 teaspoon fennel seeds, bruised
½ teaspoon grated nutmeg
½ teaspoon turmeric
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
1 small onion, very finely chopped
1 teaspoon grated lemon rind
First, prepare the stuffing. Place all of the stuffing ingredients in a medium-sized Aromatic Spiced Stuffed Shoulder of Veal makes an unusual dish. saucepan. Pour over enough water to cover and place the pan over moderately high heat. Bring the water to the boil, stirring constantly. Reduce the heat to low and cook the mixture for 30 minutes or until the lentils are very soft and the mixture is very thick. If it is too dry, add a little water. Remove the pan from the heat.
Preheat the oven to moderate 350 CF (Gas Mark 4, 180°C). Lay the meat on the working surface and, using a small, sharp knife, make a large pocket by slitting the meat horizontally. Sprinkle the meat with the salt and pepper, rubbing it in well with your fingertips. Spoon the stuffing into the pocket. Roll up the meat neatly and tie it securely with string.
Using half the butter, grease a medium-sized roasting tin and place the meat in the tin. Cut the remaining butter into small pieces and sprinkle them over the meat.
Place the tin in the oven and roast for lj to 2 hours, basting occasionally, or until the meat is very tender when pierced with the point of a sharp knife. Remove the tin from the oven and transfer the meat to a carving board.
Carve the meat into J-inch slices and arrange them on a warmed serving dish. Serve immediately.