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Stuffed Glazed Shoulder of Veal

Stuffed Glazed Shoulder of Veal
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Yield: Serves 8


  • 1 boned shoulder of veal
  • 12 dried apricots
  • 1/2 pound sausage meat
  • 1 pound chestnuts, boiled and peeled
  • 5 pears, peeled and diced
  • 4 tablespoons butter
  • salt and pepper
  • 1/4 cup port wine or fruit juice
  • 8 or 10 strips of bacon
  • apricot jam


Wipe the veal with a damp cloth. Soak the apricots in water for 30 minutes, then drain and chop. Fry the sausage meat until lightly browned. Chop the chestnuts and combine with the apricots and pears. Sauté slowly in butter until the fruits are tender, about 12 minutes. Combine them with the sausage meat, wine, salt and pepper and pack this stuffing into the cavity of the veal. Roll and sew or tie securely. Place the shoulder on a rack in a roasting pan and cover with strips of bacon. Roast in a slow oven (300 degrees F) until done; allow 40-50 minutes to the pound. A half hour before the meat is done, spread it with apricot jam. Bake until a golden glaze is formed.
Updated Friday, October 5th, 2007
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