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Cold Braised Stuffed Breast Of Veal

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Ingredients
  Firm white bread slice 3 , crusts trimmed
  Milk 2⁄3 Cup (10.67 tbs)
  Onion 1 Medium, minced
  Butter/Margarine 2 Tablespoon
  Boneless pork 1⁄2 Pound, ground twice
  Boneless veal 1⁄2 Pound, ground twice
  Pork fat 1⁄4 Pound, ground twice (Fresh)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Frozen chopped spinach 10 Ounce, thawed and well drained (1 Package)
  Ground marjoram 1⁄4 Teaspoon
  Ground thyme 1⁄4 Teaspoon
  Salt 3 Teaspoon
  Egg 1 , slightly beaten
  Shelled pistachio nuts 1⁄2 Cup (8 tbs)
  Peas 1 Cup (16 tbs) (Fresh Or Thawed Frozen)
  Breast of veal 5 Pound, boned with pocket for stuffing
  Veal breast bones and trimmings 1 1⁄2 Cup (24 tbs)
  Onion 1 , halved
  Garlic 3 Clove (15 gm)
  Carrot 1
  Bay leaf 1
  Parsley sprigs 2
  Chicken broth/Half broth and half water 3 Quart
  Freshly ground black pepper To Taste
Directions

Prepare this dish 2 days ahead of time.
Crumble bread into milk and let stand 10 minutes.
Saute minced onion in the butter, 7 to 8 minutes, stirring frequently, or until tender but not browned.
Put in bowl and add ground meats and fat, cheese, spinach, herbs, salt and egg.
Knead with hands or beat with wooden spoon until well mixed and fluffy.
Squeeze bread dry and add to mixture.
Gently fold in nuts and peas.
Spread evenly in veal pocket and sew up opening with strong kitchen thread.
Put bones and trimmings and next 5 ingredients in large soup pot or kettle and lay stuffed veal on top.
Add broth to cover meat completely and grind in a little black pepper.
Bring to boil, reduce heat, cover and simmer 1 1/4 hours, or until veal is tender.
Transfer veal to large, heavy shallow dish and cool to room temperature, then refrigerate, covered.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
30

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