breast
Bavarian Stuffed Breast
Serves 6
Cooking time 2 hours
Ingredients
3 lbs Veal Breast 1.5Kg with pocket
½ cup Ground Veal 125ml
to taste salt & pepper
1 tablespoon lemon juice 15ml
½ loaf egg bread, cubed
½ cup parsley, chopped 125ml
½ cup onion, chopped 125ml
2 eggs, slightly beaten
Directions
Preheat oven to 500ºF (260ºC).
Sprinkle Veal Breast with lemon juice, salt and pepper.
Moisten bread with a little water and set aside.
Sauté onions, Ground Veal and parsley for 15 minutes, add to the bread then add the eggs, mix well.
Fill the veal pockets with stuffing, place on rack in roasting pan, roast 10 minutes.
Turn oven to 375ºF (190ºC). and roast another 1½ hours, basting frequently with juices.
Recipe source (The Veal Shoppe – Card #6)
Tags: veal pocket recipe, roasting pan, stuffed, eggs, sauté onion, sauté onions
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Lemon Ginger Prune Roll
Preparation time: 20 minutes
Cooking time 2-2½ hours
Servings 10
Ingredients
1 cup chopped prunes 250ml
1 tablespoon finely shredded lemon peel 15ml
1 tablespoon grated fresh ginger 15ml
4 lb Boneless Veal Breast 2-2.25Kg
½ teaspoon salt 2.5ml
2 tablespoons vegetable oil 30ml
2/3 cup Madeira 160ml
1/3 cup water 80ml
Lemon wedges
Directions
Combine prunes, lemon peel and ginger.
Unroll Boneless Veal Breast; trim excess surface fat.
Sprinkle evenly with salt.
Distribute prune mixture evenly over surface.
Roll up Veal Breast; tie securely with string.
Heat oil in Dutch oven just large enough to hold veal.
Brown veal on all sides.
Drain excess fat if necessary.
Add Madeira and water to pan; cover tightly.
Cook in slow (325°F) (163°C) oven until tender, about 2-2½ hours.
Transfer to warm platter; let stand.
Skim fat from pan juices.
Place Dutch oven over direct heat.
Bring pan juices to a boil and simmer until reduced by half or as desired.
Slice veal roll; discard strings.
Spoon sauce over each serving.
Garish with lemon wedges.
Recipe source (Facts About Versatile Veal)
Tags: pan juices, veal roll in oven, rib, Distribute prune mixture, servings 10 ingredientsDelft Blue Stuffed Breast
Servings 24
Ingredients
3 7-9 lb Veal Boneless Breast (3-4Kg)
As needed olive oil
1½ cups coarsely chopped carrots 375ml
2 cups coarsely chopped onions 500ml
1 cup coarsely chopped celery 250ml
¼ cup chopped parsley 60ml
3 bay leaves
1½ tablespoon dried thyme 25ml
7 cups white wine 1.75 litre
8 cups chicken broth 2 litre
Ingredients- for stuffing
12 oz white rice 350g
3 oz butter 90g
3 cups coarsely chopped onions 750ml
2¼ cups chicken broth 550ml
3 lbs Ground Veal 1.5Kg
to taste: salt and pepper
3 lbs trimmed spinach 1.5Kg
4 oz butter 125g
1 ½ lb mushrooms, sliced 750g
12 oz julienne carrots 350g
3 oz butter 90g
to taste: salt and pepper
Directions
Stuff Veal breasts with veal stuffing mixture.
Skewer closed.
Rub with oil.
Brown in 450ºF (232ºC) oven, turning once.
Remove veal; spread vegetables and herbs in pan.
Place veal on vegetables; add wine and broth.
Cover and braise in 375ºF (190ºC). oven until tender, about 3 hours, basting, uncovered, during the last ½ hour.
Remove veal; allow to rest.
Use pan drippings to make sauce.
For each serving: 1 piece of sliced veal with sauce per plate.
Garnish with additional parsley.
Cook rice, butter, onions and broth until the rice is soft.
Cool.
Puree rice mixture with the veal.
Season with the salt and pepper. Wilt the spinach in butter.
Drain well; cool.
Chop coarsely.
Sauté the mushrooms and carrots in the butter until soft; cool.
Mix with the veal mixture and spinach.
Season with salt and pepper.
Recipe source (Veal-It’s Worth Going Out For- Silver Envelope)
Tags: add wine, julienne carrots, plate. garnish, white riceBraised Stuffed Breast
Servings 6-8
Ingredients
6-8 lb. Veal Breast, boned 3-4Kg
2 tablespoons butter 30ml
¼ lb bacon, diced 125g
2 sliced carrots
1 sliced onion
1½-2 cups Veal or Chicken stock 375-500ml
to taste: salt and pepper
For Stuffing
2 shallots or 1 small onion, chopped
2 tablespoons butter 30ml
1 lb pork sausage 500g
1 tablespoon chopped parsley 15ml
1 teaspoon mixed herbs (Oregano & Thyme)5ml
trussing needle and string
Directions – for Stuffing
Cook the shallot or onion in the butter only until soft.
Add the sausage meat with the herbs and seasoning.
Spread the stuffing over the cut surface of the veal and roll up.
Sew with string and tie at 2 inch (50cm) intervals to make a neat roll.
In a flame proof casserole heat the butter and brown the veal slowly on all sides.
Take from the pot, add the bacon and cook slowly until beginning to brown.
Drain off all but 2 tablespoons (30ml) of fat; add the carrots and onion, cover the pot and cook gently for 5-7 minutes or until all the fat is absorbed.
Replace the Veal Breast on the vegetables, pour on 1½ cups of stock, add the bouquet garni and seasoning; cover with foil; add the lid and braise in a moderately low oven (325ºF) (163ºC) for 2-2½ hours or until the veal is very tender when pierced with a skewer.
Add more stock during cooking if the liquid evaporates quickly.
Thicken the gravy and serve.
Recipe source (Delft Blue Fancy Veal Recipes)
Strauss Veal Stuffed Breast
Servings 4-6
Ingredients
3 lb Veal Breast with pocket 1500g
1 tablespoon lemon juice 15ml
½ loaf of egg bread, cut into chunks
1/3 cup shortening 80ml
½ cup chopped parsley 125ml
½ cup chopped onions 125ml
½ lb sausage 125g
2 eggs, slightly beaten
to taste: salt and pepper
½ cup chopped ham or ground beef 125ml
Directions
Preheat oven to 500ºF (260ºC)
Sprinkle Veal Breast with lemon juice and pepper.
Moisten bread with a little water and set aside.
Sauté onions, ham (or ground beef) and parsley in 1 tablespoon (15ml) shortening for 15 minutes.
Add to the bread.
Add sausage, eggs, salt and pepper.
Mix well.
Fill veal pocket with stuffing and secure.
Place on rack in shallow pan. Roast 10 minutes; turn oven to 375ºF (190ºC); roast 1½ hours, basting frequently with juices.
Recipe source (Strauss – Veal Recipes Pamphlet)
Tags: beef 125ml directions, veal breast with pocket, cup chopped parsley, chunks 1/3 cup, Veal Stuffed Breast, servings 4-6 ingredientsStuffed Veal Breast
Servings 10-12
Ingredients
3 strips of bacon
½ lb ground beef 250g
1 medium onion, chopped (½ cup)
1 cup soft breadcrumbs 250ml
1 can sliced drained mushrooms (6 oz)
1/3 cup dairy sour cream 80ml
1 egg, beaten
¼ cup parsley, snipped 60ml
½ teaspoon fresh chives 2.5ml
½ teaspoon salt 2.5ml
½ teaspoon dried tarragon, crushed 2.5ml
½ teaspoon dried basil, crushed 2.5ml
a dash of pepper
3-4 lb Veal Breast, boned (1350-1800g)
3 tablespoons cooking oil 45ml
1 tablespoon cornstarch 15ml
¾ cup beef broth 190ml
¼ cup dairy sour cream 60ml
1 teaspoon dried dill weed 5ml
Directions
In a 12 inch (30cm) skillet, brown bacon till crisp; drain.
Crumble bacon; set aside.
In same skillet, cook ground beef and onions till tender, drain off excess fat.
Remove from heat.
Stir in crumbled bacon, breadcrumbs, half of the drained mushrooms, the 1/3 cup sour cream, the egg, parsley, dill, salt, tarragon, basil, pepper, and chives.
With the wide end of the veal breast facing you, cut a deep slit in the long side of the breast.
Spoon stuffing into pocket.
Close meat with skewers; tie with string to secure.
In a large Dutch oven, brown meat on all sides in hot oil; drain.
Transfer meat to a roast pan; cover and roast in a 325ºF (163ºC) oven for 2-2½ hours, basting occasionally with pan drippings.
Transfer meat to warm platter; remove skewers.
Cover meat; keep warm.
If necessary, strain drippings; return to pan.
Stir cornstarch into beef broth.
Stir into remaining sour cream; add to pan along with remaining mushrooms.
Cook and stir till mixture is thickened and bubbly; cook and stir 1 minute more.
Untie roast; slice meat.
Recipe source (Dutch Valley Veal-Favorite Veal Recipes)
Veal Cookbook Guide
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