Vegetable-Stuffed Loin of Veal with Sweetbreads

Ingredients

• 3 to 4 lb of weights such as large cans of soup or vegetables
• ¾ teaspoon black pepper
• 6 ounces spinach
• ³/₈ teaspoon freshly grated nutmeg
• 2 tablespoons vegetable oil
• 4 pounds boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
• 1 cup veal demi-glace
• + 17 more ingredients
• • 1 cup medium-dry Sherry
  • 1 3-inch fresh thyme sprig
  • 1 large garlic clove
  • 1 medium carrot
  • 1 medium onion
  • 5 tablespoons unsalted butter
  • 1 cup water
  • parchment paper
  • kitchen string
  • 1 instant-read thermometer
  • 2 ounces thinly sliced lean pancetta
  • ½ celery rib
  • 1 tablespoon olive oil
  • ½ cup shelled pistachios (not dyed red)
  • 4 pounds veal sweetbreads
  • 1 Turkish or 1/2 California bay leaf
  • 4 teaspoons salt

Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours. Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and si...

View full recipe at Epicurious