| 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 |
ts |
Powdered ginger |
| 1 |
|
Carrot, sliced |
| 2 |
|
Onion, diced |
| 2 |
|
Matzos |
| 2 |
|
Stalks celery, finely diced |
| 4 |
tb |
Chicken fat |
| 2 |
|
Eggs, beaten |
| 3 |
tb |
Matzo meal |
| 1 |
tb |
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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