Roast Veal with Lemon-Rice Stuffing

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 breast of veal (3 to 4 pounds), boned
  • Salt and freshly ground black pepper
  • ¼ teaspoon ground ginger

Method

  1. Preheat oven to moderate (325°F.).

  2. Spread the veal flat on a board. Season it with salt and pepper to taste and the ginger.

  3. Combine the rice, raisins, lemon rind and basil. Melt the butter and sauté the onion and garlic unti