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( Roast Veal Stuffed With Kidney )
Kalbsnierenbraten
( Roast Veal Stuffed With Kidney )
Ingredients
6 to 8oz calf's kidney, peeled and trimmed of fat
½ teaspoon dried thyme (optional)
5lb roasting joint of loin of veal, boned, with some of the flank left on
2 oz lard
2 oz finely chopped onions
2 oz finely chopped carrots
2 oz finely chopped celery (stalk only)
1¼ pints beef or chicken stock
2½ teaspoons cornflour
2½ tablespoons cold water
Salt
Freshly ground black pepper
Details
Serves: 6
Method
Ask your butcher to stuff the veal loin with the kidney or do it yourself in the following way: Split the kidney in half lengthways with a small, sharp knife, and remove all the fat and membrane. Sprinkle the cut halves liberally with salt and a few grindings of pepper and firmly press thyme into them. Spread the veal loin out flat, cut side up, and lay the kidney down the centre, placing the halves end to end, and overlapping them slightly. Bring one side of the veal over the kidneys and roll the roast up, like a Swiss roll, into a long thick cylinder. Tie it at both ends and in two or three places along its length with white kitchen string. Coat the surface of the veal evenly with an ounce of the lard, and sprinkle it lightly with salt and a few grindings of pepper.
Preheat the oven to Mark 4: 350°F. Melt the rest of the lard until it splutters over a high heat in a heavy pan or casserole just large enough to hold the veal comfortably. Reduce the heat to moderate and add the onions, carrots and celery. Cook, stirring frequently, for about 5 minutes, until the vegetables are soft but not brown. Then place the veal on top of the vegetables, pour in the stock and roast uncovered in the centre of the oven for about 1½ hours, until it is tender and can easily be pierced with the tip of a small, sharp knife. Baste it every 15 minutes or so with the cooking juices in the casserole. Transfer the veal to a heated dish and let it rest for 10 minutes or so before carving.
Meanwhile make the sauce in the following way: Strain the casserole cooking juices through a fine sieve into a small bowl, pressing down hard on the vegetables with the back of a spoon to extract all the liquid. Skim the fat from the surface. Measure the liquid and pour it into a small saucepan. If there is more than ¾ pint, boil it briskly over a high heat until reduced to the required amount; if there is less, add more stock. Dissolve the cornflour in the cold water and pour it slowly into the pan, stirring constantly over a moderate heat until the sauce thickens slightly and becomes clear. Taste for seasoning.
To serve, carve the veal into ¼ inch slices; each slice will have a round of kidney in the centre. Arrange the slices attractively on a heated serving dish, overlapping them slightly. Moisten the slices with a few tablespoons of the sauce and serve the rest separately in a sauceboat.
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