5 lb Breast of veal
2 1/2 ts Salt
1/2 ts Pepper
1 ts Paprika
1/2 ts Garlic powder
3 tb Fat
–
1 Onion — minced
1 Green pepper — diced
3 Celery stalks — sliced
3 tb Fat
6 sl Bread
1 ts Salt
1/8 ts Pepper
1/8 ts Thyme
1 ts Paprika
1 Egg
BREAD STUFFING—–
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 3hours or until meat
is tender. Baste frequently and add a little water if pan
Yields
6 servings
