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Veal Shoulder With Chicken Liver Stuffing

DIRECTIONS

Combine the pork, chicken livers, onions, crumbs, mushrooms, thyme, egg, salt and pepper and mix well. If mixture seems dry, add a little water or dry white wine, tossing it lightly.
Spread the meat out on a board, skin side down. If desired, sprinkle with salt and pepper. Cover with the stuffing and roll. Tie into a neat shape.
Heat the oil in a Dutch oven, add the meat and brown on all sides. Add the chicken stock, cover closely and simmer gently over low heat until the veal is fork tender, 2 to 3 hours. Turn the meat occasionally as it cooks.
Transfer the meat to a hot platter and keep warm. Cook the sauce, uncovered, over moderate heat until it is reduced to 1 cup. Strain and serve with the meat.