Spiced Rolled Veal

Method/Steps

1. Crush allspice, juniper berries and peppercorns together. Lay veal flat. Sprinkle evenly with ground spices and sugar; top with a single layer of salt pork, laying pieces side by side.

2. Starting from the narrow end, roll veal up like jelly roll.

3. Place roll on a single layer of cheesecloth cut big enough to enclose roll; wrap cloth around meat, then tie roll snugly at about 1-inch intervals with string. Gather cloth at each end of roll and tie to enclose meat.

4. In a large pan, bring stock to a boil on high heat. Add veal; cover and bring to a boil again. Reduce heat to low and simmer gently until veal reaches an internal temperature of 155°F, about 1 hour.

5. Lift veal from stock, set in a pa, and cover; reserve broth for other uses.

6. In another pan, set another pan on top of the veal; place heavy cans on the pan to weigh down the veal. Chill at least 6 hours. Remove weights and cheesecloth. Slice veal thinly and serve.