Stuffed Breast Of Veal
|Veal breast||2 1⁄2 Pound (1 Piece)|
|Onion||1 Medium, diced|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Green pepper||3 Tablespoon, finely chopped|
|Raw carrots||3⁄4 Cup (12 tbs), grated|
|Soft bread crumbs||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
Have breast of veal slit to form a pocket.
Wipe meat with a clean cloth.
Mix the last eight ingredients together for the dressing and stuff pocket.
Skewer or sew opening.
Place Dutch Oven over medium heat.
Add fat and brown veal breast well on all sides.
Cover and reduce heat to medium-low.
Cook until tender, about 2 hours.