- 1 ⅕ kilograms Veal breast (with a slit cut in the side)
- 2 bunches Soup vegetables
- 1 stalk Leeks
- 1 shallot (diced)
- 1 tablespoon butter
- 2 carrots
- 400 grams Cauliflower
- 1 bunch parsley
- 6 White rolls (day-old)
- 3 eggs
- ¼ liter milk
- 2 tablespoons vegetable oil
- 1 bottle Dark beer
- ¼ liter Veal stock
- freshly ground peppers
- Nutmeg (ground)
Dice bread and soak in hot milk. Heat butter in a pan and cook shallots, then add parsley and bread mixture. Remove from heat and stir in eggs. Season with salt, pepper and nutmeg.
Rinse veal, pat dry and stuff with about 3/4 of the bread mixture. Secure with kitchen twine nad season with salt and pepper.
Shape remaining bread mixture into dumplings.
Rinse, peel and coarsely chop soup vegetables. Heat oil in a roasting tin, add soup vegetables and top with veal. Pour in broth and roast in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Deglaze with some dark beer and reduce temperature to 160°C (approximately 325°F). Roast for 1.5-2 hours more and baste with beer and broth throughout.
Cook dumplings in boiling salted water.
Peel and slice carrot. Rinse and slice leeks. Cook with cauliflower in boiling salted water for about 8 minutes. Then drain well.
Remove veal from oven and let rest. Pour pan juices through a sieve, then season to taste. Remove twine from veal and slice. Serve with dumplings and vegetables.