Orange Stuffed Veal
Ingredients
| Toasted bread cubes | 3 Cup (48 tbs) | |
| Grated orange rind | 1 Teaspoon | |
| Chopped celery | 1 Cup (16 tbs) | |
| Ground mace | 1 Teaspoon (Optional) | |
| Chopped onion | 1/2 Cup (8 tbs) | |
| Butter | 3/4 Cup (12 tbs) | |
| Fresh orange juice | 2 Cup (32 tbs) | |
| Veal breast | 4 Pound (With Pocket) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Combine first 5 ingredients and 1/2 cup each of butter and orange juice in large bowl.
Blend thoroughly.
Stuff meat and secure edges with small skewers or toothpicks.
Rub meat with salt and pepper.
Heat enough butter to cover bottom of skillet.
Brown meat on all sides.
Add remaining orange juice and cover tightly.
Simmer gently on top of stove or bake in preheated moderate oven (325°F.) for about 2 1/2 hours, or until meat is tender.
Check for dryness; if necessary, add hot water, 1 tablespoon at a time.
Recipe Summary
Nutrition Facts
Serving size
Calories 951Calories from Fat 619
% Daily Value*
Total Fat 69 g106.2%
Saturated Fat 32 g160%
Trans Fat 0 g
Cholesterol
Sodium 461 mg19.21%
Total Carbohydrates 24 g8%
Dietary Fiber 2 g8%
Sugars 10 g
Protein 55 g110%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
