Gefullte Kalbsbrust (Stuffed Veal Breast)
Recipe type: Veal
Serves: 4
  • 1/2 pound ground beef; lean
  • 1/4 pound ground pork
  • 1 egg; large
  • 1 Cup bread crumbs; soft
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • pepper, to taste
  • 4 pounds breast of veal; with brisket
  • 3 Tablespoons shortening
  • 2 teaspoons paprika
  • 2 bay leaves
  • 6 cloves; whole
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 2 Cups water
  1. Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers.
  2. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
  3. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately.
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