Stuffed Veal Steaks


Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup chopped ham
  • 1 cup chopped pork
  • 1 hard-cooked egg, chopped
  • cup chopped pimiento-stuffed green olives
  • 2 small garlic cloves, minced
  • ¼ cup chopped parsley
  • teaspoon grated nutmeg
  • 2 tablespoons sherry
  • 1 raw egg
  • 6 boned veal steaks, about ⅛ inch thick
  • ¼ cup olive oil or melted butter
  • 1 medium onion, chopped
  • ¼ cup chopped blanched almonds
  • 2 cups (one 1-pound can) tomatoes


    1. Preheat oven to moderate (350°F.).

    2. Combine the ham, pork, hard-cooked egg, olives, half of the garlic, half of the parsley, the nutmeg, half of the sherry and the raw egg. Mix thoroughly. Spread on the veal steaks, roll the steaks in jelly-roll fashion, and fasten with food picks.

    3. Heat the olive oil. Add the rolled steaks, onion, almonds and remaining garlic and parsley. Cook until the steaks are browned on all sides.

    4. Place the veal rolls in a baking pan (12 × 7 × 2 inches). Combine the onion mixture, tomatoes and remaining sherry. Pour over the steaks and bake for about one hour, until the meat is tender.