Stuffed Veal Breast
Yield
4 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef, lean
|
|
| ¼ | pound |
ground pork
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
bread crumbs
soft |
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | pounds |
veal breast
with brisket |
* |
| 3 | tablespoons |
vegetable shortening
|
|
| 2 | teaspoons |
paprika
|
|
| 2 | each |
bay leaves
|
*
|
| 6 | each |
cloves, whole
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
basil
|
*
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef, lean
|
|
| 113.4 | g |
ground pork
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
bread crumbs
soft |
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1.8 | kg |
veal breast
with brisket |
* |
| 45 | ml |
vegetable shortening
|
|
| 1E+1 | ml |
paprika
|
|
| 2 | each |
bay leaves
|
*
|
| 6 | each |
cloves, whole
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
basil
|
*
|
| 473 | 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.
