Leg of Veal French Style

Name: Leg of Veal French Style
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: Hungarian
Ingredients: 1 large leg of veal (approx. 2-2.5 kg); 200 g goose liver, sliced (fried, or good-quality tinned goose liver); 2 hard-boiled eggs, shelled, whole; 2-3 truffles, thinly sliced; 150 g bacon, cut into thin strips (for larding); 2 tbsp lard; salt, pepper, to taste; 200 ml meat stock or water

Time: 2 hr 45 min (about 30 min hands-on)8 servingsapprox. 430 kcal / serving (estimated)approx. 24 g protein / serving

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Ingredients

1 large leg of veal (approx. 2-2.5 kg)
200 g goose liver, sliced (fried, or good-quality tinned goose liver)
2 hard-boiled eggs, shelled, whole
2-3 truffles, thinly sliced
150 g bacon, cut into thin strips (for larding)
2 tbsp lard
salt, pepper, to taste
200 ml meat stock or water

Method

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Using a long, sharp knife, cut a deep pocket into the leg of veal along the grain, taking care not to damage the outer shape of the meat.
Season the inside of the pocket lightly with salt and pepper.
Layer the goose liver slices, the whole shelled hard-boiled eggs and the sliced truffle tightly into the meat.
Sew the opening closed with kitchen thread or secure with toothpicks, so the filling stays in place during roasting.
Lard the outside of the leg with bacon strips using a larding needle, then season all over with salt.
Place in a roasting pan, spread the lard over it, pour in the meat stock or water, and place in a preheated 160°C oven.
Roast for about 2-2.5 hours, basting with its own juices every 20 minutes and topping up with a little water as needed, until the inside is also tender and the outside is a lovely red (a meat thermometer should read 75°C at the core).
Rest, covered, for 10-15 minutes after roasting, then remove the thread.
Carve into thin slices (so the filling shows in cross-section), and serve with the pan juices.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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