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Stuffed Breast of Veal

Stuffed Breast of Veal is built on Onion Sliced Diced, Garlic Unpeeled Water, Onions Chopped, and Chicken Fat. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 12 clove
• 3 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Prepare the stuffing first: Saute the onions slowly in the schmaltz until tender and brown.

3. 3

   Add the matzo meal, apples, parsley, salt and pepper.

4. 4

   Mix thoroughly.

5. 5

   Add enough of the water to bind the stuffing.

6. 6

   Let the mixture cool before using (you should have 4 cups of stuffing for 6 servings).

7. 7

   Loosely stuff the pocket of the veal just before cooking.

8. 8

   Skewer the pocket closed.

9. 9

   Place the veal on top.

10. 10

    Rub with salt and pepper.

11. 11

    Add enough water to cover the vegetables but not the veal.

12. 12

    Cover the pan loosely with aluminum foil.

13. 13

    Roast 2 hours.

14. 14

    Remove the foil.

15. 15

    Cook for an additional hour.

16. 16

    The top should be crisp and brown.

17. 17

    Remove the veal to a cutting board.

18. 18

    Use a slotted spoon to transfer the vegetables to a sieve.

19. 19

    Skim as much fat as you can from the cooking liquid.

20. 20

    Press the vegetables through the sieve back into the roasting pan.

21. 21

    Cook over high heat, scraping the bottom of the pan to loosen bits stuck to the bottom.

22. 22

    Place this sauce in a gravy boat to pass with the veal.

23. 23

    Slice the meat following the ribs.

24. 24

    Each portion should have a bone, stuffing and some of the crisp top.

25. 25

    Allow one rib per serving.