All Easy Recipes. Cook all that you can cook. Stuffed Shoulder Of Veal
 
What You Need:            (To Serve: 6)
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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

  • 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.


     
     
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