Stuffed Breast of Veal

1. 1

   Trim breast of veal.

2. 2

   Slice a big pocket along top portion of rib bones.

3. 3

   Saute 1/2 pound chicken livers in 2 tablespoons butter.

4. 4

   Chop finely or grind.

5. 5

   In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.

6. 6

   Combine livers, vegetables, bread stuffing, parsley, salt and pepper.

7. 7

   Add milk to moisten stuffing.

8. 8

   Add beaten eggs to mixture.

9. 9

   Stuff veal to thickness of 1-inch across breast.

10. 10

    Skewer breast with 2 wooden skewers, following the bone.

11. 11

    Roast in a preheated 350 degree oven for 2 to 2 1/2 hours.

12. 12

    Best roasted the day before and eaten at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.