Renaissance Stuffed Veal Shoulder From Dubrovnik
From nitko 10 years ago
- 90 min to make
- Serves 4
I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals.
Ingredients
- 1000 g veal (shoulder) shopping list
- 2 eggs (scrambled) shopping list
- 100 g prosciutto (Dalmatian) shopping list
- 1 tablespoon nutmeg (grounded) shopping list
- 1 teaspoon cinnamon (grounded) shopping list
- 10 g salt shopping list
- 5 g pepper (black, grounded) shopping list
- 1 tablespoon lard (oil can do) shopping list
How to make it
- Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
- Season the cutlet with salt and pepper.
- Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
- Spread the scrambled eggs evenly over the prosciutto and meat.
- Make a roll, tying up it with cooking string.
- Season again from outside with salt pepper and cinnamon and roast it on greased baking tin, turning it on all sides so it gets golden brown crust (about 60 min).
- Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.
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