Bread-Stuffed Breast Of Veal

Recipe Ingredients

5 lbs	2270g / 80oz	Breast of veal
2 1/2 teaspoons	12ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
3 tablespoons	45ml	Fat
		Bread Stuffing
1		Onion - minced
1		Green pepper - diced
3		Celery stalks - sliced
3 tablespoons	45ml	Fat
6		Bread
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/8 teaspoon	0.6ml	Thyme
1 teaspoon	5ml	Paprika
1		Egg

Recipe Instructions

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 3 hours or until meat is tender. Baste frequently and add a little water if pan becomes dry. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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