Stuffed Veal

Gefüllter Kalbsbraten

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A leg of veal
  • 4 or 5 onions
  • 6 anchovies
  • 1 calf’s kidney and a little fat, a little soaked bread
  • 1 or 2 yolks of eggs to bind, sour cream, salt and pepper.


The leg of veal should be boned, then flattened out and stuffed with the finely chopped onions, the boned anchovies, kidney, bread, all well mixed and previously browned in a little hot fat, and well seasoned with salt and pepper. The veal is then roasted and basted with butter and a little stock. When done, hot sour cream is poured over it, and it is served with hot rice or a salad.