Gefullte Kalbsbrust (Stuffed Veal Breast)
groundmeat, main dish, meats, veal
1/2 lb ground beef; lean
1/4 lb ground pork
1 egg; large
1 cup bread crumbs; soft
1 tablespoon lemon juice
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 pepper; to taste
4 lb breast of veal; with brisket
3 tablespoon shortening
2 teaspoon paprika
2 bay leaves
6 cloves; whole
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cup 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.
Yield: 4 servings