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Stuffed Breast of Veal

  • Breast of veal
  • Broth
  • 1 quart breadcrumbs, rubbed very fine
  • Pepper
  • Salt
  • 1 heaping tsp of sweet marjoram
  • 1 1/2 tsp basil
  • 1 small onion, finely chopped
  • 1 Tbsp parsley, chopped
  • 1/8 tsp lemon peel, grated
  • 1/8 tsp nutmeg, grated
  • 1 egg, beaten
  • 2 ounces butter, melted
  • Browned flour
Take out all the bones and place them in a stew pan with cold water. Simmer them for a broth.

Season the breadcrumbs with pepper and salt, sweet marjoram, basil, chopped onion, parsley, grated lemon peel and nutmeg. Add the beaten egg. Pour the melted butter over and mix well all together.

Spread the filling over the veal, leaving an inch all around the outside. Roll it tightly and secure with strings or skewers. Put in a stew pan. Season with pepper and salt and pour around it the broth from the bones.

Set in the oven, covered closely. Baste very frequently and stew until tender. It will take about an hour and a half to cook.

Thicken the gravy with browned flour. Pour over and serve like a rascal with a smile on your face.
Submitted by Tess M Apr 2, 2010
15 min 30 min 45 min
Recipe Rascal