Liver Stuffed Veal
|Chicken livers||4 Ounce|
|Rendered chicken fat/Cooking oil||4 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Crushed unsalted soda crackers||1 Cup (16 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
|Veal breast||2 Pound, boned|
Prick chicken livers with tines of large fork.
In covered dish, cook livers in 1 tablespoon of the chicken fat at MEDIUM (5) for 3 minutes, stirring once.
Remove livers, chop fine and place in mixing bowl.
In same dish, cook onion, celery, and green pepper in remaining fat at HIGH for 4 minutes, stirring twice.
Add vegetables to chicken livers.
Stir in egg, salt, and pepper.
Combine crackers and warm water; stir to moisten crackers.
Stir into liver mixture.
Cut triangular end off veal breast and fasten with wooden picks to the larger piece to make a rectangle.
Sprinkle with salt, pepper, and paprika.
Spread liver stuffing on one half of veal.
Fold other half over; tie together with string.
Place on inverted saucers or microwave roasting rack in 13 x 9 x 2 inch baking dish.
Cook, covered, at MEDIUM HIGH (7) for 35 minutes or till done, turning roast over and giving dish half turn once.