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  Added: Dec 08, 2010  •  Visited (122)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Shoulder Of Veal
What You Need:
  • 1½ quarts fresh bread-crumbs
  • cups canned chicken broth
  • ½ cup melted chicken fat
  • 1¼ cups chopped onions
  • 1 cup chopped parsley
  • 3 or 4 oz can sliced mushrooms
  • teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • 1 egg, slightly beaten
  • 4 - 4½ pound boned shoulder of veal
  • 2 tablespoons lemon juice
  • 1 large onion, sliced
  • 6 medium potatoes, peeled
  • 1 teaspoon paprika

  • How To Cook:
    1. Start heating oven to 325°F. In bowl, soak bread in broth. In ¼ cup fat, in pan, saute chopped onions till tender.

    2. Drain soaked bread from broth, reserving both. To onion in pan add bread; cook over medium heat, while stirring, 2 minutes.

    3. Drain mushrooms, saving juice, and add to bread, with parsley, mushrooms, 1 teaspoon salt, ¾ teaspoon pepper, ¾ teaspoon ginger and egg.

    4. Combine ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon ginger; use to sprinkle surface and pocket of veal. Then stuff pocket with bread mixture and skewer.

    5. Place stuffed veal in roasting pan; brush with ¼ cup fat; roast 1 hour.

    6. Combine broth, mushroom and lemon juices; pour over meat; top with onion slices. Place potatoes in pan; sprinkle with paprika.

    7. Continue roasting, while basting, 2 hours, or till tender, turning potatoes once.

    8. Remove skewers. Place meat and potatoes on heated serving dish.

    9. Serve with Pickled Beetroots.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Vegetables » Mushroom

     





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