Gefullte kalbsbrust (stuffed veal breast)

Yield: 4 servings

Measure Ingredient
½ pounds Ground Beef; Lean
¼ pounds Ground Pork
1 each Egg; Large
1 cup Bread Crumbs; Soft
1 tablespoon Lemon Juice
⅛ teaspoon Nutmeg
½ teaspoon Salt
1 x Pepper; To Taste
4 pounds Breast Of Veal; With Brisket
3 tablespoons Shortening
2 teaspoons Paprika
2 eaches Bay Leaves
6 eaches Cloves; Whole
½ teaspoon Rosemary
½ teaspoon Basil
2 cups Water

Mix ground meats, egg, bread crumbs, lemon juice, netmeg, 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 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately.

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