- ½
lb ground beef, lean
- 4
lb breast of veal, with brisket
- ¼
lb ground pork
- 3
tbsp shortening
- 1
egg
- 2
tspn paprika
- 1
cup breadcumbs
- 2
ea. bay leaves
- 1
tbsp lemon juice
- 6
ea. cloves, whole
- ¼
tspn nutmeg
- ½
tspn rosemary
- ½
tspn salt
- ½
tspn basil
- pepper
to taste
- 2
cups water
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- 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°F for 2 hours or until veal is tender.
- Slice
veal and serve immediately.
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