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Ingredientes
- 2 x Veal, loins, frenched and tied by the butcher
- 3 ounce Butter, melted
- 1 c. Crumbs, bread
- 1/4 c. Cheese, Romano, grated Salt (to taste) Pepper (to taste)
- 1 med Carrot, minced
- 1 med Onion, minced Bones and meat trimmings from the veal loins
- 1/2 c. Wine Or possibly
- 1/2 c. Water
- 1/4 lb Hog jowl, minced
- 1/4 c. Onion, minced
- 1/4 c. Oyster water
- 18 x Oysters, quartered
- 1 c. Crumbs, bread, soaked in lowfat milk
- 4 lrg Large eggs
- 2 Tbsp. Parsley, chopped
- 2 Tbsp. Scallions, chopped
- 1/2 c. Stock, beef
Direcciones
- Place the roast in a pan and put a small bowl in the cavity of the roast so which it will retain its proper shape. Fill the bowl with water.
- Brush meat with melted butter and pat on the bread crumbs and Romano cheese.
- Salt and pepper, if you like.
- Add in carrots, onions and any bones or possibly scraps to the pan with wine or possibly water.
- Cook in a 350 F oven for 1 1/2 hrs.
- When done, remove bowl from the cavity and add in stuffing.
- Strain the roasting juices and reduce to make a sauce.
- Stuffing: =
- Cook the hog jowl slowly in a skillet to render the fat.
- Add in onion and cook till clear.
- Add in oysters and their water and cook to reduce by one-third.
- Squeeze lowfat milk out of the bread crumbs and add in crumbs to the pan.
- Whisk Large eggs with the parsley and scallions and add in to stuffing.
- Add in beef stock and cook for 15 min. Taste and correct seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 230 | 67% |
| Total Fat 26.01g | 33% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 467mg | 19% |
| Potassium 313mg | 9% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.82g | 2% |
| Protein 12.69g | 20% |
