Potato-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
		Potato Stuffing
2 cups	474ml	Grated potato - drained
1/2 cup	31g / 1.1oz	Minced onion
4 tablespoons	60ml	Potato flour
1		Egg
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Have the butcher make a pocket in the veal. Sprinkle with the salt, pepper, paprika and garlic powder.

Mix together all stuffing ingredients and fill 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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