Roast Veal stuffed with Spinach and Mushrooms
Why veal? Because, according to William Seabrook, that’s what human flesh tastes like. Back in the 30s, he was a reporter for The New York Times and, in researching cannibalism, asked a friend who was interning at the Sorbonne to procure for him a piece of healthy human flesh -- which he cooked up and promptly declared it to be stringy but delicious – and tasting exactly like veal. So instead of pork, as Hannibal informs Jack, we are substituting veal. With zeal. To the kitchen!
4 10-oz bags of spinach, washed and trimmed
½ cup butter
1 ½ lb mushrooms, sliced ¼ inch
¾ tsp crushed garlic
1 ½ tsp salt
1 tsp ground pepper
1 ¼ cups dry breadcrumbs
1 2-lb veal strip loin
2 oz thinly sliced pork fat
1. Place a half bag of spinach in a plastic zipper bag. Zip partially closed, leaving opening for steam to escape. Microwave for 1 minute. Remove to a strainer to drain. Place drained spinach in cheeesecloth and squeeze dry. Set aside. Repeat with remaining spinach.
2. In a sauté pan over highheat, melt 2 – 3 Tbsp butter and add about 1 cup of the mushrooms. Cook until moisture is released from mushrooms and re-absorbed. Season to taste with garlic, salt and pepper. Remove from pan and repeat with remaining mushrooms.
3. Preheat oven to 400°.
3. In a food processor, combine half of the spinach, mushrooms and breadcrumbs. Pulse until finely chopped and combined. Remove and repeat with remaining.
4. With a sharp slicing or boning knife, slice a pocket in the veal to within ½ inch of the sides. Season inside of this pocket with salt and pepper and stuff with spinach/mushroom mixture. Transfer to a roasting pan and place slices of pork fat on top.
5. Roast for 20 minutes or until veal is medium-rare. Rest for 15 min before slicing. Serve with Cumberland Sauce.
1 cup frozen raspberries, thawed and pressed through a sieve to remove seeds
1 orange Juice and zest
2/3 cup port
1 Tbp red currant jelly
Combine all ingredients in a small saucepan and bring to boil over medium heat. Lower heat to simmer until reduced by a third.
Next week: A groaning table of Head Cheese, Liver Pate, Galantine of Girl, Carpaccio and a delightful Charcuterie Platter showcases Hannibal’s culinary talents and skill as a gracious host. Unless you are a vegetarian. Or a young blonde with a wind-chaffed complexion….