Here is a very good recipe for roast veal. It requires time spent on it in preparation, but once it is in the oven, it needs little attention. Breast of lamb can be substituted for the veal, but it is fattier and needs more trimming. If you cannot get sweetbreads, use veal or lamb’s kidney, neither of which needs blanching, but the fatty core should be removed.
Soak the sweetbreads in cold water for 1–2 hours. Open out the boned breast of veal, and trim off any excess fat and gristle. Season lightly with the salt and pepper and finely grate lemon zest over the meat. Cover loosely and put to one side in a cool place while you prepare the stuffing.
Strip the spinach, parsley and sorrel or lettuce leaves from their stems, and place in a large colander. Pour enough boiling water over the leaves to blanch them, then drain them and put them in a bowl of ice-cold water for 30 seconds. Drain again and dry the leaves thoroughly by rolling them in a clean tea-towel. Chop them roughly and mix with the garlic, butter, and tarragon and
Drain the sweetbreads and trim to remove any gristle and the membrane. Put in a saucepan, cover with cold water, add
© 1995 Frances Bissell. All rights reserved.