Potato-stuffed breast of veal
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Breast of veal |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 3 | tablespoons | Fat |
| 2 | cups | Grated potato -- drained |
| ½ | cup | Minced onion |
| 4 | tablespoons | Potato flour |
| 1 | Egg | |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| POTATO STUFFING----- | ||
Directions
-
Have the butcher make a pocket in the veal. Sprinkle with the salt, pepper, paprika and garlic powder. Mix together all stuffing ingredients and fill the pocket with the mixture. Fasten the opening with skewers or thread. Melt the fat in a roasting pan and place the veal in it. Roast in a 325 degree oven 3 hours or until meat is tender. Baste frequently and add a little water if pan becomes dry.
Serves 6 to 8
Recipe By : Jennie Grossinger - "The Art Of Jewish