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| Home -> [Beef, Entrees, German, Meats, Veal, Western European] -> [Gefullte kalbsbrust (stuffed veal breast) Recipe] |
Gefullte kalbsbrust (stuffed veal breast)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Entrees, German, Meats, Veal, Western European |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Ground Beef, Lean | | 1/4
| lbs | Ground Pork | | 1
| | Egg, Large | | 1
| cup | Bread Crumbs, Soft | | 1
| tbsp | Lemon Juice | | 1/8
| tsp | Nutmeg | | 1/2
| tsp | Salt | | | Pepper, To Taste | | 4
| lbs | Breast Of Veal, With Brisket | | 3
| tbsp | Shortening | | 2
| tsp | Paprika | | 2
| | Bay Leaves | | 6
| | Cloves, Whole | | 1/2
| tsp | Rosemary | | 1/2
| tsp | Basil | | 2
| cup | Water |
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Procedures:
| 1 | Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. | | 2 | Stuff pocket of veal breast. | | 3 | Sew closed or use toothpicks or skewers. | | 4 | Brown roast in melted shortening in ovenproof casserole. | | 5 | To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. | | 6 | Bake in a covered casserole at 325 °F for 2 hours or until veal is tender. | | 7 | Slice veal and serve immediately |
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