Veal Stuffed—Italian

Ingredients

• Have a pocket cut in a breast of veal
• Soak three slices of milk bread
• three tablespoons of grated Parmesan
• a bit of garlic
• two tablespoons of olive oil
• a teaspoon of sweet marjoram
• three well beaten eggs

Method

1. 1

   Mix soaked bread with Parmesan, garlic, olive oil, marjoram, salt, pepper, and beaten eggs.

2. 2

   Fill the pocket in the veal, sew up, and bake or boil.

3. 3

   Cool and cover with meat glaze before serving.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 54. The excerpt below is the record exactly as published.

VEAL STUFFED— ITALIAN Have a pocket cut in a breast of veal, taking care not to have the bone cut. Soak three slices of milk bread in milk. Mix with three tablespoons of grated Parmesan, a bit of garlic, chopped fine, two tablespoons of olive oil, a teaspoon of sweet marjoram, powdered, salt and pepper to taste and three well beaten eggs

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