Stuffed Veal Pocket
|Veal shoulder||8 Pound, boned|
|Lard/Fat||1 1⁄2 Tablespoon|
|Onions||2 , minced|
|Garlic||3 Clove (15 gm)|
|Garlic||3 Clove (15 gm), minced|
|Oysters with liquid||1⁄2 Pint|
|Ground meat||1 Cup (16 tbs)|
|White bread slice||3 , toasted|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Black pepper||1⁄4 Teaspoon|
For the stuffing, melt the lard in a frying pan and brown the onions and garlic in it slowly.
Heat the oysters in their liquor until the edges curl.
Take the oysters out; save the liquor.
Cut up the oysters and add to the onions and garlic.
Cook for 5 minutes.
Dampen the toast, mash, and add to the onion mixture, stirring well.
Add the oyster liquor.
Cook the mixture until it is dry, add salt and pepper, and stuff it into the veal pocket.
If you use ground meat, add the meat and toast after the onions have browned, and stuff the veal immediately.
Sew up the veal and place it in a baking pan.
Cut up 2 large onions, 3 cloves garlic, parsley, bay leaves, and thyme, and add to the pan along with 1/2 teaspoon salt, pepper, and 3 cups water.
Bake in a 350° oven for 2 hours, basting every 10 minutes.