Roast Veal stuffed with Spinach and Mushrooms

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!

serves four

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.

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
pinch cayenne

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….


  1. Janice! I just made this recipe last night, using pork and it was amazing! You are so very talented and I love watching your work every week. The Cumberland sauce earned me some rave reviews which I owe entirely to you!

  2. I'm so glad to hear that - a few lightyears later...I didn't know there were comments on the recipes til now. D.Uh.

    Yes, Cumberland sauce is good on so many things - sweet and savory!

  3. Made a variation on this recipe for poor people here! :

    1. Looks delish! I love that you are experimenting with my recipes - cooking is creating! Now that Hannibal is over, I'm not blogging behind the scenes stories (until we get that movie or mini-series) but I' m still posting photos of everyone's Hannibal-inspired cooking and rambling a bit about the progress on my Hannibal cookbook.
      I'll post your chicken dish in October's blog. Thanks for sending it!

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