Stuffed Veal Pocket Recipe
Save time and money. Skip next visit to South American restaurants and prepare Stuffed Veal Pocket in privacy and romance of your home! Stuffed Veal Pocket served as Appetizer is the best food to pep me up. The first taste of this delightful Stuffed Veal Pocket from the South American cuisine is enough to addict you to it for life! If you like this recipe of Stuffed Veal Pocket, please share on Facebook.
Ingredients
STUFFING
6 to 8 lb. veal shoulder, boned
1 1/2 tablespoons lard or fat
2 large onions
2 onions, minced
3 cloves garlic
3 cloves garlic, minced
1 tablespoon parsley
1/2 pt. oysters and their liquor, or
2 bay leaves
1 cup ground meat
2 sprigs thyme
3 slices white bread, toasted
1/2 teaspoon salt
1 teaspoon salt
Dash of black pepper
1/4 teaspoon black pepper
Directions
For the stuffing, melt the lard in a frying pan and brown the onions and garlic in it slowly.
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.
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.
