German Stuffed Breast Of Veal Recipe
Ingredients
| Breast of veal with pocket | ||
| Stuffing | ||
| Butter/Margarine | 2 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Carrot | 1 , sliced | |
| Onion | 1 Small, sliced | |
| Bay Leaf | 1 | |
| Pinch of thyme | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season meat inside and out with salt and pepper.
Fill with Stuffing and secure with skewers.
Brown in butter in large heavy kettle.
Add remaining ingredients, bring to boil, cover and simmer 1 1/2 to 2 hours, or until very tender, adding more water if necessary.
Slice meat; pour pan liquid over top or serve separately.
Fill with Stuffing and secure with skewers.
Brown in butter in large heavy kettle.
Add remaining ingredients, bring to boil, cover and simmer 1 1/2 to 2 hours, or until very tender, adding more water if necessary.
Slice meat; pour pan liquid over top or serve separately.
Chef
