SaligoBay Posted November 16, 2004 Share Posted November 16, 2004 I bought a piece of veau farci yesterday, and guess what, I don't know what to do with it.It looks like a piece of roti de porc, do I just roast it in the oven? I have one recette here for Poitrine de Veau Farci, but it involves clarifying butter and doing veg au mirepoix, and generally looks very fiddly.Can you help me to make my stuffed veal experience a memorable one? Please? Link to comment Share on other sites More sharing options...
Alexis Posted November 16, 2004 Share Posted November 16, 2004 Bung it in the oven Girl. Life is to short to stuff a calf.....or something!!OH says it is just like a roll of stuffed pork. Except different being veal.Not something that has caught my eye. Tend to avoid 'ready done' stuff as it often has cheese lurking..... Link to comment Share on other sites More sharing options...
letrangere Posted November 16, 2004 Share Posted November 16, 2004 Roll it up and then tie it up with kitchen string, this helps it stay in shape and the stuffing stay inside. Do you need any stuffing recipes, SB? I seem to recall doing a chicken liver, apple and walnut stuffing once for veau farci. And make a good gamey gravy as it can be a little on the dry side as it's not quite as fatty a meat as porc. M Link to comment Share on other sites More sharing options...
SaligoBay Posted November 16, 2004 Author Share Posted November 16, 2004 Thank you.As Alexis said, it's "ready-made", i.e. already rolled up and highly strung, so I guess it's straight in the oven with it. Arrosed with something first, of course, I'm sure this is a Good Thing to do.Not sure about the gamey gravy, Margaret, will Bisto granules do? LOL, my son thought a granule was a kind of dog.What would I do without you all? Link to comment Share on other sites More sharing options...
Dick Smith Posted November 16, 2004 Share Posted November 16, 2004 My mother used to cook this under the title 'rolled and boned breast of veal'. It was wonderful, and not at all dry. Not available now due to vegetarians complaining about ickle calves being eaten.Loved the granule dog, made me laugh at the end of a somewhat frustrating day! Link to comment Share on other sites More sharing options...
Teamedup Posted November 16, 2004 Share Posted November 16, 2004 I'd seal it in a little hot oil, then pour some wine over it. Then if you weren't able to do this in a roasting dish, place it in a roasting dish and cover it in foil and bang it in a preheated medium to hot oven for an hour and a half. Link to comment Share on other sites More sharing options...
letrangere Posted November 17, 2004 Share Posted November 17, 2004 Does anyone ever use those roasting bags that are sold primarily to keep ovens clean? On the rare occasions we remember we've got some we've always found they help to stop roasts drying out. M Link to comment Share on other sites More sharing options...
Teamedup Posted November 18, 2004 Share Posted November 18, 2004 I was back in the UK two christmases ago and bought some to cook the turkey in. The turkey was excellant. Never used them since as I left the packet with the others bags in, at my brothers. Link to comment Share on other sites More sharing options...
LisaJ Posted November 22, 2004 Share Posted November 22, 2004 No Bisto won't do! Try roasting the stuffed veal on some chopped onion - makes the gravy delicious. Just add a small amount of flour (or none at all) to the onion and meat juices, add some good home made stock, season, strain through a sieve and reduce until you have the desired consistency. Personally I think roasting in a plastic bag makes it steam rather than roast. Only downside is cleaning the oven!regardsLisa Link to comment Share on other sites More sharing options...
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