Stuffed Veal Pocket

Course : Cajun
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1 teaspoon salt and pepper
4 cups andouille-tasso dressing - see recipe
7 pound veal pocket roast - about 5 - 7 lbs.

Preparation / Directions:

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" 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 counter tip 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! From "Frank Davis Cooks Naturally N'Awlins". Recipe entitled "Frank's N'Awlins Stuffed Veal Poc

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