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Veal Breast, Potato Stuffing I (M, TNT)
Source: "Cooking with Myrna Rosen"
Serves: 6

A breast of veal weighing approximately 3 lb. (have the butcher cut a pocket in it)

Seasoning for breast:
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon ginger
2 carrots, sliced
2 onions, diced
4 to 6 cloves garlic, crushed
A few bay leaves
A few peppercorns
1 cup oil (it's a lot, I usually use about a quarter of a cup of oil and water if necessary when the veal is roasting.)

Season veal with salt, pepper, garlic salt, and ginger.

Combine all ingredients for Potato Stuffing I (click here for recipe) and fill the pocket of the breast of veal. Sew up well or secure with skewers.

Place the seasoned veal in a roasting pan with the carrot, onions, garlic, bay leaves, and peppercorns. Add oil. Cover and roast in a slow oven 325°F for about 2 hours. Uncover and allow to brown.

Poster's Notes: You may also use veal schnitzels. Fill with stuffing, roll up, secure with toothpicks. Brown in a saucepan, then season and add vegetables as above, but cook on the top of stove on a very low heat, adding water, a little at a time.

Posted by Renée Glass

Nutritional Info Per Serving: N/A