💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › german › recipe161… captured on 2022-06-11 at 23:15:06.
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Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
Categories: German, Veal, Pork/ham, Ground beef
Yield: 4 servings
1/2 lb Ground Beef; Lean 4 lb Breast Of Veal; With Brisket
1/4 lb Ground Pork 3 tb Shortening
1 ea Egg; Large 2 ts Paprika
1 c Bread Crumbs; Soft 2 ea Bay Leaves
1 tb Lemon Juice 6 ea Cloves; Whole
1/8 ts Nutmeg 1/2 ts Rosemary
1/2 ts Salt 1/2 ts Basil
1 x Pepper; To Taste 2 c Water
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. Brown roast in melted shortening in ovenproof casserole. To
the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
water. 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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