Braised Stuffed Breast of Veal
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 boned breast of veal (about 2-1/4 pounds) 3/4 teaspoon salt 1/8 teaspoon pepper
2 tablespoons chopped parsley 1/2 teaspoon leaf basil, crumbled 1/2 pound sausage meat (from a 1 pound package)
1 cup grated carrots (about 3 large carrots) 1 tablespoon butter or margarine 1/2 cup sliced celery
1 medium-size onion, sliced 1 can (about 14 ounces) chicken broth water 3 tablespoons flour



1 Spread breast of veal flat on a cutting board. (It should measoure about 8 inches by 15 inches.) Sprinkle with salt, pepper, parsley and basil. Combine sausage meat with grated carrots in a small bowl; spread evenly over surface of veal, pressing firmly. Roll up veal from short end, jelly-roll fashion. Tie crosswise with heavy string at 1-1/2-inch intervals.
2 Brown meat in butter or margarine in Dutch oven; add celery and onion; saute 5 minutes longer. Add chicken broth; simmer, covered, 2 hours, or until meat is tender. Remove meat to a carving board.
3 Stain pan juices through a sieve; press vegetables through; pour into a 2-cup measure; add water if necessary to make 1-3/4 cups. Return to Dutch oven.
4 Combine flour and 6 tablespoons water in a 1-cup measure; blend until smooth. Pour into juices in Dutch oven. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
5 Remove string from veal; cut into thin slices; serve with vegetable sauce.

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