Bread-stuffed breast of veal
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Breast of veal |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 3 | tablespoons | Fat |
| 1 | Onion -- minced | |
| 1 | Green pepper -- diced | |
| 3 | Celery stalks -- sliced | |
| 3 | tablespoons | Fat |
| 6 | slices | Bread |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Thyme |
| 1 | teaspoon | Paprika |
| 1 | Egg | |
| BREAD STUFFING----- | ||
Directions
-
Have the butcher make a pocket in the veal. Sprinkle with the salt, pepper, paprika and garlic powder. For the stuffing; cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to vegetables with the salt, pepper, thyme, paprika and egg. Mix well. Stuff the pocket with the mixture. Fasten the opening with skewers or thread. Melt the fat in a roasting pan and place the veal in it. Roast in a 325 degree oven 3hours or until meat is tender. Baste frequently and add a little water if pan Recipe By : Jennie Grossinger - "The Art Of Jewish
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