Crown Rack of Veal

• 2 each veal loins
• 3 ounces butter melted
• 1 cup bread crumbs
• 1/4 cup cheese
• 1 medium carrots chopped
• 1 medium onions chopped
• 1/2 cup wine
• 1/4 pound hog feet
• 1/4 cup onions chopped
• 18 each oysters quartered
• 1 cup bread crumbs
• 4 large eggs
• 2 tablespoons parsley leaves minced
• 2 tablespoons scallions, spring or green onions minced
• 1/2 cup stock

1. Place the roast in a pan and put a small bowl in the cavity of the roast so that it will retain its proper shape.
2. Fill the bowl with water.
3. Brush meat with melted butter and pat on the bread crumbs and Romano cheese.
4. Salt and pepper, if desired.
5. Add carrots, onions and any bones or scraps to the pan with wine or water.
6. Cook in a 350F (180C) F oven for 1 1/2 hours.
7. When done, remove bowl from the cavity and add stuffing.
8. Strain the roasting juices and reduce to make a sauce.
9. Cook the hog slowly in a skillet to render the fat.
10. Add onion and cook until clear.
11. Add oysters and their water and cook to reduce by one-third.
12. Squeeze milk out of the bread crumbs and add crumbs to the pan.
13. Whisk eggs with the parsley and scallions and add to stuffing.
14. Add beef stock and cook for 15 minutes.
15. Taste and correct seasoning.

veal loins, butter, bread crumbs, cheese, carrots, onions, wine, feet, onions, oysters, bread crumbs, eggs, parsley, scallions, stock

Taken from recipeland.com/recipe/v/crown-rack-of-veal-46287 (may not work)