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| What You Need: |
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1½ quarts fresh bread-crumbs
1¾ cups canned chicken broth
½ cup melted chicken fat
1¼ cups chopped onions
1 cup chopped parsley
3 or 4 oz can sliced mushrooms
1½ 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
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| How To Cook: |
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1. Start heating oven to 325°F. In bowl, soak bread in broth. In ¼ cup fat, in pan, saute chopped onions till tender.
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2. Drain soaked bread from broth, reserving both. To onion in pan add bread; cook over medium heat, while stirring, 2 minutes.
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3. Drain mushrooms, saving juice, and add to bread, with parsley, mushrooms, 1 teaspoon salt, ¾ teaspoon pepper, ¾ teaspoon ginger and egg.
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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.
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5. Place stuffed veal in roasting pan; brush with ¼ cup fat; roast 1 hour.
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6. Combine broth, mushroom and lemon juices; pour over meat; top with onion slices. Place potatoes in pan; sprinkle with paprika.
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7. Continue roasting, while basting, 2 hours, or till tender, turning potatoes once.
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8. Remove skewers. Place meat and potatoes on heated serving dish.
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9. Serve with Pickled Beetroots.
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