Orange Stuffed Veal Recipe
Ingredients
| 3 cups toasted bread cubes | ||
| Orange rind | 1 Teaspoon, grated | |
| Celery | 1 Cup (16 tbs), chopped | |
| Ground mace | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter (about 3/4 cup) | ||
| Orange juice | 2 Cup (16 tbs) | |
| 3 to 4 pounds breast of veal 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.
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.
Chef
