| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | German, Meats, Main dish | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Ground beef; lean |
| 1/4 | lb | Ground pork |
| 1 | Egg; large | |
| 1 | c | Bread crumbs; soft |
| 1 | tb | Lemon juice |
| 1/8 | ts | Nutmeg |
| 1/2 | ts | Salt |
| Pepper; to taste | ||
| 4 | lb | Breast of veal; with brisket |
| 3 | tb | Shortening |
| 2 | ts | Paprika |
| 2 | Bay leaves | |
| 6 | Cloves; whole | |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Basil |
| 2 | c | Water |
INSTRUCTIONS
Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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