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Stuffed Veal Breast

ethnic, main dish, meats

1/2 lb ground beef; lean
1 each egg; large
1 tablespoon lemon juice
1/2 teaspoon salt
4 lb breast of veal; with brisket
2 teaspoon paprika
6 each cloves; whole
1/2 teaspoon basil
1/4 lb ground pork
1 cup bread crumbs; soft
1/8 teaspoon nutmeg
1 single pepper; to taste
3 tablespoon shortening
2 each bay leaves
1/2 teaspoon rosemary
2 cup water

Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately.

Yield: 4 servings

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