Baked Stuffed Breast of Veal Recipe
Ingredients
| Salt | To Taste | |
| Pepper | 1 | |
| All purpose flour | 4 Tablespoon | |
| 5-lb breast of veal, with pocket for stuffing | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Rye | 1/2 Cup (16 tbs) | |
| Beef | 1 Can (10oz), condensed | |
| Undiluted | ||
| Eggs | 2 , beaten | |
| Garlic | 1 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, chopped | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Caraway seed | 1 Teaspoon | |
| Prepared mustard | 3 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 teaspoon liquid gravy seasoning | ||
Directions
Preheat oven to 325F.
On large sheet of waxed paper, blend 1 tea- spoon salt, 1/8 teaspoon pepper, and 2 table- spoons flour.
Coat veal on all sides with flour mixture.
Heat oil in 12-inch skillet, and brown veal.
Re- move veal from skillet, and let cool.
Discard any fat in pan.
In medium bowl, combine bread cubes, 1/2 cup undiluted consomme", the eggs, garlic, parsley, onion,
caraway seed, 1 teaspoon prepared mus- tard, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Spoon mixture into veal pocket, pushing mix- ture well into cavity.
Place veal, meaty side up, in a 15-by-10-by-2-inch roasting pan.
Add remain- ing consomme, 1/2 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cover pan with foil, securing edges tightly.
Bake 2 to 2-1/2 hours, or until tender.
Remove veal to platter; keep warm.
Meanwhile, make sauce: Measure drippings from pan; strain; add water, if necessary, to make 2 cups; pour into small saucepan.
Mix 2 table- spoons flour and 1/4 cup water together smoothly; stir into pan liquid, along with remaining mustard, the Worcestershire, and gravy seasoning.
Bring mixture to boiling, stirring, until mixture is slightly thickened and smooth.
To serve, cut veal in slices; pass sauce in heated sauceboat.
Makes 6 to 8 servings.
On large sheet of waxed paper, blend 1 tea- spoon salt, 1/8 teaspoon pepper, and 2 table- spoons flour.
Coat veal on all sides with flour mixture.
Heat oil in 12-inch skillet, and brown veal.
Re- move veal from skillet, and let cool.
Discard any fat in pan.
In medium bowl, combine bread cubes, 1/2 cup undiluted consomme", the eggs, garlic, parsley, onion,
caraway seed, 1 teaspoon prepared mus- tard, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Spoon mixture into veal pocket, pushing mix- ture well into cavity.
Place veal, meaty side up, in a 15-by-10-by-2-inch roasting pan.
Add remain- ing consomme, 1/2 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cover pan with foil, securing edges tightly.
Bake 2 to 2-1/2 hours, or until tender.
Remove veal to platter; keep warm.
Meanwhile, make sauce: Measure drippings from pan; strain; add water, if necessary, to make 2 cups; pour into small saucepan.
Mix 2 table- spoons flour and 1/4 cup water together smoothly; stir into pan liquid, along with remaining mustard, the Worcestershire, and gravy seasoning.
Bring mixture to boiling, stirring, until mixture is slightly thickened and smooth.
To serve, cut veal in slices; pass sauce in heated sauceboat.
Makes 6 to 8 servings.
Chef
