Gloria Slaters Stuffed Veal Pocket With Oyster Dressing Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Steps:

• In a bowl, moisten the bread cubes with the oyster liquid. Heat the oil in a heavy-bottom pot over medium heat and cook the pork and veal. Stir in scallions, garlic and celery and cook for 10 minutes more, stirring frequently.
• Add the oysters and cook an additional 10 minutes, stirring frequently. Add bread cubes, olives, pecans, parsley and the rest of the dressing seasonings and stir well. Add bread crumbs and mix well. Refrigerate for at least 1 hour and up to a day in advance.
• Preheat the oven to 350 degrees. Rub the veal shoulder on both sides with salt and pepper. Lay out with fat side down, spread dressing evenly across and roll into a spiral. Tie the roast tightly using pieces of string at 1-inch intervals and tie lengthwise 2 or 3 times. Place the meat in a roasting pan and roast uncovered for the first hour.
• Meanwhile make a roux: In a small, heavy pot, heat the oil over medium heat and slowly add the sifted flour, stirring constantly; cook, stirring to prevent burning, until mixture is reddish brown, about 4 minutes. Remove from heat and add the garlic, shallots and parsley and cook for 1 minute. Return to medium heat and gradually stir in the wine and stock until the gravy is thick.
• After 1 hour, pour the gravy over the roast, cover and return to the oven for an additional hour. Remove and allow the roast to set for an hour before slicing in 1/4-inch pieces. Serve with gravy.

Steps:

• Make stuffing:
• Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• While vegetables are cooking, put matzos in a colander and run under hot water until softened.
• Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
• Prepare veal while stuffing cools:
• Preheat oven to 350°F.
• Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
• Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
• Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
• Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
• Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.