Ingredients:

  • 5 to 6 pounds breast of veal
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons butter
  • 1 cup ground ham
  • 1 cup liverwurst
  • 3 tablespoons cream or milk
  • 1 1/2 cup dry bread
  • 1 teaspoon thyme
  • 2 eggs, beaten
  • 3 tablespoons whiskey
  • 1/4 cup chopped parsley
  • Salt to taste
  • Strips of bacon or salt pork

This recipe contains: Dairy, Eggs, Meat, Pork, Wheat

Recipe notes: If served cold, change the stuffing and substitute 1 1/2 cups of ground veal for the ham and add 1 cup of ground pork. Reduce the bread crumbs to 1/2 cup.

RECIPE

Stuffed Breast of Veal

James Beard

Author and Educator

Veal breast is an economical cut that is often overlooked. For the recipe ask the butcher to cut a pocket in the large end of the meat. Stuffed breast of veal is also excellent served chilled on a hot summer day.

Yield: 6 servings

Method:

Preheat oven to 375ºF.

Sauté the onion and garlic in hot butter. Add the ground ham and mix thoroughly. In another bowl mash the liverwurst and thin it with a little cream or milk. Combine the ham mixture with the liverwurst, dry breadcrumbs, thyme, beaten eggs, whiskey, parsley, and salt. Stuff the breast of veal with this mixture, put a layer or two of foil over the opening and fasten it to the meat on both sides with metal skewers.

Place the meat on a rack in a roasting pan, and top it with strips of bacon or salt pork. Cook in oven, allowing 25 minutes per pound of the stuffed weight. Or put a meat thermometer in the thickest part of the roast, but do not let it touch the bone, and roast until the thermometer registers 165°. Serve this special dish with glazed onions and baked potatoes dressed with sour cream, crumbled bacon and chopped parsley.

If served cold, change the stuffing and substitute 1 1/2 cups of ground veal for the ham and add 1 cup of ground pork. Reduce the bread crumbs to 1/2 cup.