Stuffed Breast of Veal

Ingredients

• 3 14 lbs. of breast of veal
• % lb. of butter for roasting
• % lb. of chopped beef or veal
• % lb. of chopped pork
• 1 % soaked rolls
• 2 eggs
• % tsp. of grated onion
• Salt
• 1 pinch of pepper
• 1 tbsp. of butter
• 2 tsps. of finely chopped parsley
• Juice of Vi lemon

Method

1. 1

   Pound the meat, make an incision, and rub salt inside.

2. 2

   Mix filling ingredients and stuff into the cavity.

3. 3

   Roast with butter, adding flour and water, and cook for 1.5 hours, basting frequently.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 21. The excerpt below is the record exactly as published.

STUFFED BREAST OF VEAL. Quantity for 6 Persons. 3 14 lbs. of breast of veal % lb. of butter for roasting Salt, 1 pinch of pepper ' The Filling. % lb. of chopped beef or veal % tsp. of grated onion % lb. of chopped pork 2 eggs 1 % soaked rolls Salt, 1 pinch of pepper 1 tbsp. of butter 2 tsps. of flnely chopped parsley Juice of Vi lemon

Cook this with the app: pantry check, scaling, and the assistant.