Stuffed Breast Of Veal
|Veal breast meat||4 Pound|
|Cooking oil||1 Tablespoon|
|Ground cooked ham||1⁄4 Pound|
|Ground veal||1⁄4 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
Have butcher cut a pocket in the breast of veal for stuffing.
Heat oven to 325 degrees.
Wash spinach and cook, covered, in the water that clings to the leaves.
Drain very well.
Heat 1 tbsp. oil and bacon in large heavy skillet.
Add ham and veal and cook, stirring, until browned.
Add onion, garlic, tarragon and parsley and cook gently, stirring, 5 minutes.
Remove from heat.
Chop spinach very finely and combine with mushrooms, bread crumbs, egg, salt and pepper.
Add ground meat mixture and blend thoroughly.
Pack spinach mixture loosely into pocket in breast of veal.
Fasten pocket closed with small skewers.
Put on rack in roasting pan.
Rub surface of roast generously with oil.
Cover and roast about 2 1/2 hours (180 degrees on the meat thermometer) or until veal is very tender.
Remove cover and roast about 30 minutes longer to brown well.
Thicken pan juices for gravy, if desired.