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Stuffed Veal Breast

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Submitted by montsqt

YIELD

4 servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

½ 226.8
¼ 113.4
POUND G GROUND PORK
1 1
LARGE LARGE EGGS
1 237
CUP ML BREAD CRUMBS
soft
1 15
TABLESPOON ML LEMON JUICE
0.6
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
4 1.8
POUNDS KG VEAL BREAST
with brisket *
3 45
TABLESPOONS ML VEGETABLE SHORTENING
2 1E+1
TEASPOONS ML PAPRIKA
2 2
EACH EACH BAY LEAVES *
6 6
EACH EACH CLOVES, WHOLE *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
½ 2.5
TEASPOON ML BASIL *
2 473
CUPS ML WATER

Directions

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.

Stuff pocket of veal breast.

Sew closed or use toothpicks or skewers.

Brown roast in melted shortening in ovenproof casserole.

To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.

Bake in a covered casserole at 325℉ (160℃) for 2 hours or until veal is tender.

Slice veal and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 407 53% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 578mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 54g
Vitamin A 12% Vitamin C 5%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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