Stuffed Breast of Veal with Chop Meat
Ingredients
- 5 lbs breast of veal
- ½ - ¾ lbs chop meat lean
- salt
- pepper
- garlic chopped
- 1 egg beaten
- 2 onions chopped, fried
- ½ cup bread crumbs
- milk or cream
- 1 cup water
- 1 bouillon cube
Instructions
- Preheat oven to 350℉.
- Soften bread crumbs with milk or cream.
- Add salt, pepper, garlic, beaten egg, fried onions, bread crumbs to chop meat.
- Stuff veal pocket and close end. Tuck flap under to prevent meat from coming out. Use basting pins if necessary.
- Season outside of veal with course salt, pepper, and garlic.
- Mix water and bouillon cube. Use around bottom of pan.
- Cover in oven 1 ½ hours.
- Uncover for ½ hour. Should roast about 2 to 2 ½ hours.
- Taste gravy and see if it needs "doctoring." If necessary, thicken with a little flour. Strain gravy when finished.
