All Easy Recipes. Cook all that you can cook. Stuffed Shoulder Of Veal
What You Need:            (To Serve: 6)
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  • 1 quarts fresh bread-crumbs
  • 1 cups canned chicken broth
  • cup melted chicken fat
  • 1 cups chopped onions
  • 1 cup chopped parsley
  • 3 or 4 oz can sliced mushrooms
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • 1 egg, slightly beaten
  • 4 - 4 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 325F. In bowl, soak bread in broth. In 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, teaspoon pepper, teaspoon ginger and egg.

    4. Combine teaspoon salt, teaspoon pepper, 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 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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