|1||Breast of veal|
|1 pounds||Fatback; sliced|
|1 tablespoon||Freshly ground black pepper|
|1 tablespoon||Ground allspice|
|1 cup||Onions; chopped|
|5 tablespoons||Dill; fresh, finely chopped|
|Brine [see directions]|
Excellent for a cold buffet. Serves 20 as an appetizer or 10 as a main dish.
Bone the breast of veal and flatten it. Trim to make a large square.
arrange the fatback on the veal and sprinkle with pepper, salt, saltpeter, allspice, onions and dill.
Roll the veal up in a clean white cloth. Tie the rolled veal tightly and place it in a brine bath: place enough cold water in a crick to cover the meat, dissolve enough salt into the water to float a medium sized potato. Stir in a ¼ ts saltpeter. Weight it down with a heavy plate and let stand in a cool place for 6 days.
Drain the veal. place it in a large pot with water. Bring to a boil and simmer, covered, for 1½ hr. Remove from the cooking liquid and weight it down once more. Refrigerate at least 24 hr. Remove the cloth, slice and serve.
From the New York Times Cook Book, Craig Claiborne. posted by Jim weller. Submitted By JIM WELLER On 10-01-95
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