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Stuffed Brisket Of Veal

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  Salt 1 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Brandy 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Pork 1⁄4 Pound, minced
  Veal 1⁄4 Pound, minced
  Water 2 Ounce
  Boneless veal brisket 2 Pound
  Beef bouillon 3⁄4 Cup (12 tbs)
  Bread crumbs 3⁄4 Cup (12 tbs)

1. Wash the raisins in hot water, squeeze them, and put them to soak in the brandy.
2. Spread out the veal. Salt and pepper.
3. Mix the ingredients for the stuffing. Taste and correct seasonings and spread stuffing on the veal. Roll up and tie with string. Brush the roll with melted butter.
4. Preheat oven to 350°F. Place roll in baking pan and add beef stock. Lower the heat to 325°F when the roll has turned brown (about 25 minutes). Cook for another 45 minutes. Turn every half hour.
5. Remove veal from baking pan and keep warm. Meanwhile make sauce. To thicken pan drippings slowly add heavy cream.

Recipe Summary

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3078 Calories from Fat 1531

% Daily Value*

Total Fat 157 g241.6%

Saturated Fat 65.7 g328.3%

Trans Fat 0 g

Cholesterol 1257.3 mg419.1%

Sodium 4780.6 mg199.2%

Total Carbohydrates 57 g18.9%

Dietary Fiber 2.6 g10.2%

Sugars 28.5 g

Protein 278 g556.2%

Vitamin A 35.3% Vitamin C 2.9%

Calcium 19.1% Iron 20.5%

*Based on a 2000 Calorie diet


Stuffed Brisket Of Veal Recipe