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