Frank's Recipes! Stuffed Veal Pocket

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Stuffed Veal Pocket

Number of Servings: 4

1 veak pocket roast, about 5 - 7 lbs.
4 cup Andouille-Tasso Dressing, see recipe
salt and pepper

First, preheat your oven to 350F. Then take the roast, salt and pepper it inside and out, and stuff the hole made by the removal of the shoulder bone with the Andouille-Tasso Dressing.

Place the roast into an 11x17 inch pan and bake at 350F at 18 minutes to the pound for rare, and 25 minutes to the pound for medium-well.

NOTE:
One of New Orleans's most traditional dishes, this roast used to be commonplace during the age of the neighborhood butcher shop. But today, since a veal pocket has to be custom-cut, the only way you can get one is to find an old-time butcher who still cuts swinging beef. And believe me, it's worth it.

Suggestions:
1. Allow the roast to cool on the countertip for about 15 minutes before slicing.

2. Convert the drippings that form in the bottom of the pan into an outstanding veal sauce by bringing them to a boil in the skillet, stirring in 4 tablespoons of green onions [or shallots] and 2 tablespoons of parsley, and thickening the sauce with a tablespoon of cornstarch mixed in a quarter-cup of cold water. Wait until you taste this!

NOTE:
A lot of groceries stores will "order" a veal pocket for you if you let them know in advance when you need it. If your larger chain grocery will not get one for you, go to a little mom and pop grocery and ask them will they get one cut for you. Usually they will be happy to do so.