Stuffed Veal Breast

Mostek Cielęcy Nadziewany

Ingredients

  • 4 lbs. breast of veal
  • 1 teaspoon salt
  • 4 tablespoon melted butter
  • ½ teaspoon marjoram

Stuffing

  • 2 cups dry bread
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup milk
  • 2 tablespoon melted butter
  • 1 egg, beaten
  • 1 teaspoon parsley, minced
  • 1 small onion, chopped

Method

Wash meat and wipe dry. Cut pocket in veal breast with sharp knife. Soak bread in milk for 10 minutes. Squeeze out excess milk. Brown onion in butter. Cool, add bread, seasoning and egg. Toss lightly. Fill pocket and fasten with skewer. Brush meat with melted butter, salt and sprinkle with marjoram. Roast uncovered for 3 hours at 325°. Cover during the last half hour.

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