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.


  • 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


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.


6 servings