| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Jewish |
Kosher/meat, Passover, Veal |
8 |
Servings |
INGREDIENTS
| 1 |
|
Breast or shoulder of veal |
|
|
with pocket 5-6 lbs |
| 2 |
|
Cloves garlic |
| 1/2 |
t |
Powdered ginger |
| 1 |
|
Carrot, sliced |
| 2 |
|
Onion, diced |
| 2 |
|
Matzos |
| 2 |
|
Stalks celery, finely diced |
| 4 |
T |
Chicken fat |
| 2 |
|
Eggs, beaten |
| 3 |
T |
Matzo meal |
| 1 |
T |
Chopped parsley |
| 1 |
c |
Cooked and diced chestnuts |
| 1 |
c |
Porcini or other mushrooms |
|
|
sliced |
|
|
Salt, to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
|
|
Paprika, to taste |
|
|
Water or white wine, for |
|
|
basting |
INSTRUCTIONS
Preheat oven to 450F. Rub the meat with garlic, or insert slivers of
garlic into the meat. Sprinkle ginger in the pocket. Place veal,
carrot and hlaf the diced onion in a greased roasting pan. Set as ide.
Soak matzos in warm water. When soft, squeeze dry. Saute remaining
onion and celery in 2 tbsp chicken fat or margarine. When onion is
golden, combine with broken pieces of matzo and remaining st uffing
ingredients. When stuffing is cool enough to handle, stuff the veal.
Place any excess stuffing under the veal in the roasting pan. Sew up
the pocket, or truss it closed. Rub the veal with the remaining
chicken fat, if the meat is not very fatty. Cook for 10 minutes at
450F, then reduce heat to 300F and cook 30 minutes per pound. Baste
occasionally with pan juices, adding water or white wi ne if needed.
NOTES : From The Jewish Holiday Kitchen by Joan Nathan. Schocken
Books, New York: 1988 Recipe by: Joan Nathan Posted to MC-Recipe
Digest V1 #551 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4,
1997
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