Veal Stuffed with Peppers and Sausage is superb combination of shoulder of veal rolled round a stuffing of red pepper and cotechino-a delicious Italian sausage. Serve this dish for a dinner or luncheon party with a crisp green salad and a well-chilled bottle of white wine.
4 lb. boned shoulder of veal, trimmed of excess fat
½ teaspoon salt
½ teaspoon pepper
2 oz. butter
4 oz. lean cooked ham, cubed
1 large red pepper, white pith removed, seeded and coarsely chopped
4 oz. cotechino sausage, chopped
2 hard-boiled eggs, coarsely chopped
2- teaspoon salt
½ teaspoon black pepper
2- teaspoon dried marjoram teaspoon dried thyme
Preheat the oven to fairly hot 400°F (Gas Mark 6,200°C). Place all the stuffing ingredients in a medium-sized mixing bowl and stir them together, with a wooden spoon, until they are combined.
Lay the veal, fat side down, flat on a working surface and rub the salt and pepper into it. Spoon the stuffing over the meat and, using the back of the spoon, cover the meat with the stuffing to within i-inch of the edges. Roll the veal up
Swiss roll style and secure it at 1-inch intervals with trussing string.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal. Fry, turning occasionally, for 8 to 10 minutes or until the meat is browned on all sides. Remove the pan from the heat.
Place the casserole in the centre of the oven and roast the veal for 2 hours, basting and turning occasionally or until the meat is cooked and the juices run clear when the meat is pierced with the point of a sharp knife.
Remove the casserole from the oven and, using two forks, transfer the meat to a warmed serving dish. Remove and dis-card the trussing string. Pour over the cooking juices and serve immediately.