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Veal Florentine

Canadian.Recipes's picture
  Veal breast 5 Pound (With Pocket Have Meat Dealer Cut Meat Away From Ribs To Form A Pocket)
  Pork sausage 1⁄2 Pound
  Water 2 Tablespoon
  Onion 3 Tablespoon, minced
  Chopped cooked spinach 3 Cup (48 tbs)
  Breadcrumbs 1 Cup (16 tbs)
  Eggs 4 , beaten
  Salt 2 Teaspoon
  Black pepper 1⁄4 Teaspoon

Rub veal outside and inside the pocket with salt and pepper; set aside.
Put pork sausage into a cold large skillet, cut ting sausage apart with a spoon.
Add water; cover and cook slowly 8 to 10 minutes.
Remove cover; pour off liquid.
Add onion and brown over medium heat, stirring occasionally.
Put sausage into a large bowl along with the remaining ingredients; mix well.
Lightly spoon stuffing into pocket.
Skewer or sew to keep stuffing in place.
Put roast, rib side down, on rack in a shallow roasting pan.
Roast at 325°F 45 to 50 minutes, or until meat is tender.
Transfer roast to a hot serving platter and remove skewers.
Garnish with parsley.

Recipe Summary

Side Dish

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