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George Lang

Stuffed Breast of Veal Bourgeoise

Töltött Borjúszegy Városiasan

Preparation info

  • Difficulty

    Easy

  • 6

    servings

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • 3 stale rolls, or 8 slices of stale white bread
  • 1 cup milk
  • 4 tablespoons lard
  • 3 eggs
  • ¼ small onion, peeled and grated
  • 1 tablespoon chopped flat parsley
  • Salt
  • ¼ teaspoon pepper 3 pounds breast of veal

Method

  1. Make a stuffing: Remove crusts from rolls or bread, then soak in milk. When rolls or bread are soft, squeeze them and add to them 2 tablespoons of the lard, the eggs, grated onion, chopped parsley, 1 tablespoon salt and the pepper. Mix well. Adjust salt if necessary. Let stand for a few hours.
  2. Preheat oven to 375°F. Cut a pocket in the meat. Wash and dry meat. Salt it on all sides and fill the opening with the stuffing. Sew the opening together. Brush meat with remaining 2 tablespoons lard.
  3. Pour ½ cup water in a baking dish and put in the meat. Cover it and bake in the preheated oven for 2½ hours, or until tender. Every 30 minutes turn the meat and baste it. Toward the end carefully test the unfilled section with a fork, to check if it is done. If necessary add a little water to make sure that the meat is always cooking in steam and won’t dry out.
  4. For the last 10 minutes increase heat to 425°F. so the meat will become crisp on the outside.
  5. Let the veal stand for 10 minutes before slicing. The taste will be better, and it will be easier to slice.

© 1982 All rights reserved. Published by George Lang (estate).

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