Title: Stuffed Veal Breast
Categories: German Veal Pork Ground
Yield: 4 Servings
| 1/2 | lb | Ground beef; lean |
| 1 | | Egg; large |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 4 | lb | Breast of veal; with brisket |
| 2 | ts | Paprika |
| 6 | | Cloves; whole |
| 1/2 | ts | Basil |
| 1/4 | lb | Ground pork |
| 1 | c | Bread crumbs; soft |
| 1/8 | ts | Nutmeg |
| | | Pepper; to taste |
| 3 | tb | Shortening |
| 2 | | Bay leaves |
| 1/2 | ts | Rosemary |
| 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.