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    You are in: Home / Recipes / Renaissance Stuffed Veal Shoulder from Dubrovnik Recipe
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    Renaissance Stuffed Veal Shoulder from Dubrovnik

    Renaissance Stuffed Veal Shoulder from Dubrovnik. Photo by nitko

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    nitko's Note:

    I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals.

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    Serves: 4



    Units: US | Metric

    • 1000 g veal (shoulder)
    • 2 eggs (scrambled)
    • 100 g prosciutto (Dalmatian)
    • 1 tablespoon nutmeg (grounded)
    • 1 teaspoon cinnamon (grounded)
    • 10 g salt
    • 5 g pepper (black, grounded)
    • 1 tablespoon lard (oil can do)


    1. 1
      Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
    2. 2
      Season the cutlet with salt and pepper. Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
    3. 3
      Spread the scrambled eggs evenly over the prosciutto and meat. Make a roll, tying up it with cooking string.
    4. 4
      Season again from outside with salt pepper and cinnamon. Fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
    5. 5
      Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.

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    Nutritional Facts for Renaissance Stuffed Veal Shoulder from Dubrovnik

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.3
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 10.4 g
    Cholesterol 328.9 mg
    Sodium 1237.6 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.7 g
    Sugars 0.6 g
    Protein 58.2 g

    The following items or measurements are not included:


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