Veal with Ham and Cheese

A hearty roast which is attractive to look at, Veal with Ham and Cheese is ideal for a dinner party. Serve zoiih steamed broccoli, stuffed tomatoes and sautced potatoes.

1 x

4 lb. leg of veal, boned and rolled

2 teaspoon salt

2 teaspoon black pepper

8 slices ham

8 slices Gruyere cheese

2 oz. butter

1 tablespoon olive oil

4 fl. oz. brandy

4 fl. oz. Madeira

4 tablespoons olive oil

1 medium-sized carrot, scraped and sliced medium-sized onion, thinly sliced and pushed out into rings

1 teaspoons salt bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together

First prepare the marinade. In a large mixing bowl, combine the brandy, Madeira, oil, carrot, onion, salt and bouquet garni. Place the meat in the marinade and set aside, basting frequent-ly, for 2 hours.

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Remove the meat from the marinade and pat it dry with kitchen paper towels. Reserve the marinade. Sprinkle the meat with the salt and pepper and rub them in with your fingertips. Secure the meat with trussing thread or string. Using a sharp knife, make 8 deep cuts in the meat, taking care not to separate the meat into slices. Place a slice of ham and a slice of cheese in each cut.

In a roasting tin, melt the butter with the oil over low heat. Remove the tin from the heat. Place the meat in the tin and baste well with the fat. Place the tin in the oven and bake for 2 hours or until the juices run out clear when the meat is pierced with the point of a sharp knife. Remove the tin from the heat. Transfer the meat to a carving board and remove and discard the thread or string. Keep warm.

Skim off the fat from the surface of the cooking liquid. Strain the cooking liquid into a medium-sized saucepan. Strain the marinade into the saucepan and discard the contents of the strainer. Place the pan over moderate heat and bring the liquids to the boil. Reduce the heat to low and simmer the mixture for 10 minutes or until it has reduced by one-quarter of its original quantity. Remove the pan from the heat and pour the sauce into a warmed sauceboat.

Cut the meat into slices and transfer to a large warmed serving dish. Serve the meat immediately, with the sauce.

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