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Stuff Breast of Veal

  • 3 pounds breast of veal
  • 1 tablespoon drippings
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped green pepper
  • 2 cups bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • A little chopped thyme
Have a pocket for filling cut in the breast of veal. Melt the drippings, add onions, celery and green pepper and simmer. When vegetables are cooked, add bread crumbs and seasonings. If stuffing is too dry, add consomme or water. Fill the veal cavity with stuffing, close edges of slit with thread of skewers (these must be removed at serving time). Place meat in roasting pan with 2 tablespoons fat, brown in hot oven, cover reduce heat and continue cooking until veal is done. A little water may be added, and occasionally baste with meat with butter. Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009
15 min 30 min 45 min


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