Taidetud Vasikarind

== Description ==
Roast stuffed shoulder of veal
* Serving will be enough for 7-8 people.
== Ingredients ==
* ½ lb ground lean veal
* ½ lb ground lean pork
* ½ lb ground lean beef
* ½ cup white bread crumbs
* ½ cup sour cream
* 1 cup onion minced
* 2 cup chicken stock
* salt (to taste)
* pepper (to taste)
* 2 each eggs
* 5 lb boned shoulder of veal
* 4 each hard-boiled eggs peeled
== Directions ==
# Combine ground meats in a large mixing bowl.
# Add bread crumbs, onions, water, eggs, 1 tbsp salt and 1 tsp. pepper.
# Mix with your hands or with a large spoon until all ingredients are very well combined (you must vigorously knead this mixture for 3-5 minutes).
# Preheat oven to 350°F.
# Spread the veal skin-side down flat on some board or shelf using sharp knife; make small cuts in the thickest areas of the meat to make it even flatter.
# Cover the veal with meat mallet, press it so as to fairly uniform thickness its thickness.
# Remove cover then sprinkle it with salt and pepper.
# Spread ½ the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
# Lay hard-boiled eggs in a row down the length of stuffing and spread remaining stuffing in a layer over them.
# Bring one long side of the veal over the filling to the middle and tuck-in the two ends.
# Bring the other side over the filling to enclose it very well.
# With kitchen cord, tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
# Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
# Pour in 1 and ½ cup chicken stock and roast for 2 hours basting veal from time-to-time with the juices in pan.
# When meat is golden brown carefully transfer it to a serving platter then remove and discard cords.
# Bring juices remaining in pan to a boil over high-heat.
# If most of liquid has cooked away add remaining ½ cup chicken broth to pan.
# Scrape into it any bits that may be sticking to bottom and sides of pan.
# Remove from heat then stir.
# Mix ½ cup sour cream into sauce by adding 1 tbsp at a time.
=== Serving ===
# Taste for seasoning and pour into a gravy-boat.
# Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter.
# Moisten them with a few tbsp of sauce and serve remaining sauce separately.
# Usually rolled shoulder of veal is served with crisp fried potato patties.
Category:Chicken stock and broth Recipes
Category:Estonian Meat Dishes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Ground veal Recipes
Category:Potato Recipes
Category:Veal shoulder Recipes