Stuffed Veal Breast
- Main Ingredient: Beef Veal Brisket
- Course: Various Main Dishes
- Cuisine: German
- Yield:
Stuffed Veal Breast ingredients
- 1⁄2 lb Ground Beef, Lean
- 1⁄4 lb Ground pork
- 1 Eggs, large
- 1 c Bread crumbs, soft
- 1 t Lemon juice
- 1⁄8 t Nutmeg
- 1⁄2 t Salt
- 1 pepper, to taste
- 4 lb Breast Of Veal; With Brisket
- 3 t -Shortening
- 2 t Paprika
- 2 Bay leaves
- 6 cloves, whole
- 1⁄2 t Rosemary
- 1⁄2 t basil
- 2 c water
Cooking Stuffed Veal Breast
1. Mixi ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing.
2. Stuff pocket of veal breast.
3. Sew closed or use toothpicks or skewers.
4. Browni roast in melted shortening in ovenproof casserole.
5. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
6. Bakei in a covered casserole at 325 degrees F for 2 hours or until veal is tender.
7. Slice veal and serve immediately.
Post new comment