| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Entreé, Veal, To post | 6 | Servings | ||
INGREDIENTS
| 5 | lb | Breast Of Veal |
| 1 | lb | Sausage |
| 2 | c | Chopped Apple |
| 4 | tb | Chopped Onion |
| 1 | ts | Salt |
| 1 | ds | Pepper |
| 1 1/2 | c | Hot Water |
| 2 | c | Soft Bread Crumbs |
| 2 | c | Medium Cracker Crumbs |
| Bacon Slices |
INSTRUCTIONS
Have the butcher bone and prepare a breast of veal. Sauté sausage; add chopped apples and onion; cook until soft. Season with salt and pepper. Place bread crumbs and cracker crumbs in medium bowl. Add hot water and mix well. Add seasoned sausage, apples and onion. Use this mixture to stuff the breast of veal. Lay bacon slices over the top. Bake at 325° for 2 hours. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MC-Recipe Digest V1 #700 by Bill Spalding <billspa@icanect.net> on Jul 31, 1997
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