Stuffed Breast Of Veal
|Veal breast meat||1|
|Herb and bacon stuffing||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Bacon fat||2 Tablespoon|
For easier carving ask butcher to crack bones in veal and cut a long pocket in it.
Stuff with Herb and Bacon Stuffing.
Press wooden toothpicks through both sides of pocket and lace together to close with white string.
Alternatively sew opening together with string or linen thread.
Rub veal with salt and pepper.
Place in a roasting pan greased with bacon fat or butter and spread more fat on top.
Place in a moderately slow oven and cook for 1 1/2 hours, basting occasionally.
Make gravy from pan juices and serve hot.