Veal in Aspic Milanese Sauce (Lombardy)

Meat

Ingredients

Veal fillet- 2 1/2 pounds

Carrots, diced- 2 small

Celery, finely chopped- 2 stalks

Raw ham, medium thick- 2 large slices

Salt and pepper

Butter- 3 tbsp

Fat pork belly, finely chopped- 2 oz

Bay leaves- 2

Calfs foot, chopped- 1

Clove- 1

Marsala

Unflavored gelatine- 2 envelopes

Garnish:

Pickled tongue, sliced- 1/4 pound

Pickles- 1/4 pound

The aspic turns a dark, red-wine color in this recipe. Do not add too much gelatine, otherwise the aspic might become too hard. Remember that the calf's foot alone is almost enough to set the stock in time.

Lightly flatten the fillet- not too much, simply enough to give it length - and then press half of the carrots and celery into it. Fold it over into a neat shape and sandwich it between the slices of ham. Sprinkle with salt and pepper and tie it securely but neatly with string. (When it is cooked it should have a good shape and the ham should still be firmly attached to it).

Melt the  butter in a pan large enough to take the meat, and saute the remaining vegetables, pork belly, bay leaves, and finally the roll of veal. Let this brown, turning it round and round so that it colors quickly and evenly on all sides. Add the calf's foot and clove, and cover with water. Cover the pan and bring to a gentle boil, then lower the heat and simmer for 2 hours or until meat is tender. Let the veal cool in its own liquid.

Lift the meat from the pan, remove the strings and cut it into medium-thick slices. Arrange these in a deep serving dish.

Strain the liquid twice through muslin and pour 4 cups of it into a clean pan. This is important, otherwise the aspic will be fatty. Flavor with marsala - how much depends on individual tastes - and bring to a boil. In the meantime, dissolve the gelatine. Stir this into the boiling stock and when it has completely dissolved, strain the hot stock over the meat. Cool and put into a refrigerator to jell. Serve garnished with pickles and tongue.

Serves 6.