Stuffed Veal

Name: Stuffed Veal (Gefüllter Kalbsbraten)
Cuisine: Austria
Ingredients: A leg of veal; 4 or 5 onions; 1 or 2 yolks of eggs to bind, sour cream, salt and pepper.; 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.; 1 or 2 yolks of eggs to bind, sour cream, salt and pepper.; 1 calf’s kidney and a little fat, a little soaked bread; 6 anchovies; 1 calf’s kidney and a little fat, a little soaked bread; 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.

Gefüllter Kalbsbraten

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A leg of veal
4 or 5 onions
6 anchovies

Europe
Austria
Side dish

Method

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 <