Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Gefullte Kalbsbrust (Stuffed Veal Breast) Followup-To: rec.food.cooking Date: 18 May 2000 17:10:41 -0600 Organization: www5 Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8g1t9h$bm3@llama.swcp.com> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41968 Gefullte Kalbsbrust (Stuffed Veal Breast) 1/4 pound Ground Pork 1 each Egg; Large 1 cup Bread Crumbs; Soft 1 tablespoon Lemon Juice 1/8 teaspoon Nutmeg 1/2 teaspoon Salt 1 per serving Pepper; To Taste 4 pounds Breast Of Veal; With Brisket 3 tablespoons Shortening 2 teaspoons Paprika 2 each Bay Leaves 6 each Cloves; Whole 1/2 teaspoon Rosemary 1/2 teaspoon Basil 2 cups Water Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, 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. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.