A dish from Italy which is easy to prepare, Vitello con Salvia (vee-tehl-oh kon sahl-vee-ah) may be served with stuffed tomatoes, Broccoli with Almonds and boiled new potatoes.
1×4 lb. boned loin of veal
1 teaspoon salt
1 teaspoon black pepper garlic clove, crushed
1 oz. butter
1 pint home-made veal or chicken stock
1 tablespoon brandy
1 tablespoon beurre manie
1 oz. butter
8 oz. small onions, finely chopped
1 oz. long grain rice, washed, soaked in cold water for
30 minutes and drained
4 fl. oz. home-made chicken stock
2 teaspoon salt
2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage or
2 tablespoons dried sage
1 tablespoon finely chopped fresh chives grated rind of 1 orange
First prepare the stuffing. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the rice and fry for a further 5 minutes. Pour over the chicken stock, increase the heat to high and bring the mixture to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 15 to 20 minutes or until the rice is cooked and all the liquid has been absorbed. Remove the pan from the heat and transfer the mixture to a fine wire strainer set over a medium-sized mixing bowl. Using the back of a wooden spoon push the mixture through the strainer to form a puree.
Alternatively, blend the mixture in an electric blender to form a puree. Set aside to cool. When the mixture is cool, add the salt, pepper, sage, chives and orange rind. Set aside.
Preheat the oven to fairly hot, 375 °F (Gas Mark 5, 190CC).
Place the veal on a working surface, fat side down, and rub it all over with the salt, pepper and garlic. Spoon the stuffing mixture on to the veal. With a flat bladed knife, spread the mixture to within 1-inch of the edge of the meat.
Roll the meat up tightly, Swiss roll style, and tie securely with string at 1-inch intervals. Set aside.
In a large flameproof casserole melt the butter over moderate heat. When the foam subsides add the meat and fry, turning occasionally, for 6 to 8 minutes. Pour over the stock and bring the liquid to the boil. Cover the casserole and place it in the oven. Cook the meat for 2 hours, basting occasionally or until the juices that run out are clear when the veal is pierced with the point of a sharp knife. Remove the casserole from the oven. Transfer the meat to a large warmed serving dish. Remove and discard the string. Keep hot while you finish the sauce.
Place the casserole over low heat. Add the brandy and stir in the beurre manie, a little at a time, until the sauce is thick and smooth. Remove the casserole from the heat. Pour the sauce into a warmed sauce boat and serve immediately, with the veal.