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Genoese Cold Stuffed Veal (Liguria)



Breast or shoulder of veal, boned - 2 pounds

Calf's brain - 1/4 pound

Calf's sweetbread - 1


Veal bone marrow - 1/4 cup

Butter -  1/4 cup

Lean veal, very finely chopped - 1/4 pound

Onion, finely chopped - 1 small

Garlic, finely chopped - 1 clove

Shelled green peas - 1 cup

Eggs, lightly beaten - 4

Grated parmesan cheese - 5 tbsps

Marjoram - pinch

Stock or water - 5 pints


Soak the brain and sweetbread for several hours in cold water to remove blood, etc. Drain and put into a pan with fresh cold salted water, add the marrow and bring to a boil. Again drain, return to the pan with fresh cold water, bring to a boil, lower the heat and cook until tender. Take from the pan and remove the skin and membranes.

Melt the butter in a frying pan and brown the veal, onion and garlic lightly. Add the brains, sweetbread and marrow, and saute until golden brown. Put into a bowl and add peas, eggs, parmesan cheese, a pinch of marjoram and salt to taste. Mix thoroughly.

Push this stuffing into the prepared breast of veal and sew the opening up carefully. Put the veal into a large pan, add the stock or water, bring to a gentle boil, lower the heat and let it cook for first hour the pan should be uncovered. Let the veal cool in the liquid. Take it from the pan, put it on the board, cover with a cloth or foil, and put a heavy weight on top.

Before serving, remove the threads and cut the meat into slices. The cooking liquid makes an excellent base for a soup.

Serves 6-8 

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