Veal in Lettuce Leaves RecipeOrigin: Britain Period: Traditional |
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This is an excellent way of using-up left-over roast lamb by mixing with rice and steaming wrapped in lettuce leaves. Ingredients:
350g cooked veal, minced 
Veal in Lettuce Leaves Preparation:Method:Remove the large outer leaves from the lettuces, wash thoroughly then dry carefully and set aside. Take one of the remaining lettuce hearts and shred very finely. Now combine the shredded lettuce in a bowl with the lamb, rice, tomato and herbs. Add a little butter to a pan and fry until golden then stir into the meat mix. Season to taste with salt and black pepper and if the mixture is a little dry season with a little stock. Place 1 tbsp of the resultant mixture near the top end of each of the reserved lettuce leaves. Roll the leaf over the filling then tuck in the sides and continue rolling the leaf until you have a neat parcel. Secure with a little cotton thread and set aside. Melt butter and bacon fat in a frying pan and use to brown the lettuce parcels all over. Arrange in a layer in the base of an oven-proof dish then add just enough well-flavoured stock to cover. Place a sheet of aluminium foil over the top of the dish, cover with a lid, and transfer to an oven pre-heated to 150°C. Allow to cook slowly for 2 hours then serve hot, accompanied by rice, pasta or sliced potatoes. |
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