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Stuffed Veal Pocket

American.Kitchen's picture
  Veal shoulder 8 Pound, boned
  Lard/Fat 1 1⁄2 Tablespoon
  Onions 2 Large
  Onions 2 , minced
  Garlic 3 Clove (15 gm)
  Garlic 3 Clove (15 gm), minced
  Parsley 1 Tablespoon
  Oysters with liquid 1⁄2 Pint
  Bay leaves 2
  Ground meat 1 Cup (16 tbs)
  Thyme sprig 2
  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.

Recipe Summary

Difficulty Level: 
South American

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Stuffed Veal Pocket Recipe