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Stuffed Veal Pocket Recipe
|Veal shoulder||8 Pound, boned|
|Lard/Fat||1 1⁄2 Tablespoon|
|Onions||2 , minced|
|Garlic||3 Clove (15 gm)|
|Garlic||3 Clove (15 gm), minced|
|Oysters with liquid||1⁄2 Pint|
|Ground meat||1 Cup (16 tbs)|
|White bread slice||3 , toasted|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 7510 Calories from Fat 2578
% Daily Value*
Total Fat 286 g440.4%
Saturated Fat 107.9 g539.6%
Trans Fat 0 g
Cholesterol 4360.1 mg
Sodium 7182 mg299.2%
Total Carbohydrates 142 g47.3%
Dietary Fiber 19.2 g76.9%
Sugars 38.5 g
Protein 1024 g2048.5%
Vitamin A 45% Vitamin C 204.4%
Calcium 38.4% Iron 109.6%
*Based on a 2000 Calorie diet
Heat the oysters in their liquor until the edges curl.
Take the oysters out; save the liquor.
Cut up the oysters and add to the onions and garlic.
Cook for 5 minutes.
Dampen the toast, mash, and add to the onion mixture, stirring well.
Add the oyster liquor.
Cook the mixture until it is dry, add salt and pepper, and stuff it into the veal pocket.
If you use ground meat, add the meat and toast after the onions have browned, and stuff the veal immediately.
Sew up the veal and place it in a baking pan.
Cut up 2 large onions, 3 cloves garlic, parsley, bay leaves, and thyme, and add to the pan along with 1/2 teaspoon salt, pepper, and 3 cups water.
Bake in a 350° oven for 2 hours, basting every 10 minutes.