© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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4 pound breast of veal, boneless and in 1 piece
1 pound pork belly fat
2 teaspoon salt
1 teaspoon white pepper
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon caster sugar
5 tablespoon finely chopped dill
Trim the veal so that it is a large square. Cut the pork fat into thin slices and place it on two thirds of the veal. Sprinkle over the salt, pepper, ground cloves, allspice, dill and caster sugar. Roll the veal starting from the side where the pork fat is covering it. Roll it like a sausage and tie it with string to secure it together. Place the rolled veal into a large saucepan and cover it with water. Place the pan over a moderate heat and slowly bring it to the boil, skim off any scum that may rise to the surface. Reduce the water to a low simmer and cover it. Leave the veal to cook gently for 2 ½ hours.
Remove the veal from the pan and place it on a plate or chopping board, place a second plate or chopping board on it and put a heavy weight on top eg. tinned food. Place the veal in a refrigerator and leave it for 12 hours. Remove the veal from the fridge and serve it thinly sliced as part of a smorgasbord smorrebrod or as an antipasti with other cold meats, olives etc. The rolled veal will keep for a couple of days in the refrigerator.
You may use a breast of lamb instead of veal but you will not need the pork fat.