Roast Veal With Morels

• 1 3-pound veal shoulder roast, well trimmed and tied
• 2 tablespoons unsalted butter
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 pound fresh morels
• 1 1/2 cups heavy cream
• Coarse salt and freshly ground pepper to taste
• Dash of nutmeg

1. Preheat the oven to 350 degrees.
2. Brown the roast slowly in a Dutch oven in the butter.
3. Add the chicken stock.
4. Remove from the heat.
5. Lay a piece of waxed paper directly on top of the meat and then cover the pot.
6. Bake in the oven for two-and-a-half hours, or until the meat is tender.
7. If the morels are very gritty, rinse them quickly under running water and dry with paper towels.
8. Slice them and place them in a saute pan.
9. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms.
10. Season to taste with salt, pepper and nutmeg.
11. Remove roast from pan.
12. Place on serving dish.
13. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.

veal shoulder roast, unsalted butter, chicken stock, morels, heavy cream, salt, nutmeg

Taken from cooking.nytimes.com/recipes/10253 (may not work)