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GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)

Category:    German, Meats, Main dishes, Veal
Yield:4 servings
 
    1/2 lb Ground Beef; Lean                   4 lb Breast Of Veal; With Brisket
    1/4 lb Ground Pork                         3 tb Shortening
      1 ea Egg; Large                          2 ts Paprika
      1 c  Bread Crumbs; Soft                  2 ea Bay Leaves
      1 tb Lemon Juice                         6 ea Cloves; Whole
    1/8 ts Nutmeg                            1/2 ts Rosemary
    1/2 ts Salt                              1/2 ts Basil
      1 x  Pepper; To Taste                    2 c  Water
 
  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.
 

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