Stuffed Breast Of Veal
|Veal breast||3 Pound|
|Bread stuffing||3 Cup (48 tbs)|
|Melted butter/Shortening / drippings / margarine||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
1. Start oven, set at Moderate, 325° F.
2. Ask the butcher to cut a pocket in the veal breast. When ready to prepare the meat, wipe outside and inside the pocket with a clean, damp cloth. Fill the pocket with the Bread Dressing, sew up or tie with kitchen string dipped in hot water. Rub the salt and pepper into the meat and sprinkle with flour all over.
3. Place in a roasting pan, dot with butter or other fat and pour the hot water around the meat. Roast 1 1/2 hours, basting every 10 minutes with the liquid in the pan.