Stuffed Roast of Veal |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 pound lean ground beef | 1/2 pound sweet Italian sausage | 1 container (15 ounces) Ricotta |
| 2 tablespoons chopped fresh parsley | 3 tablespoons grated Parmesan or Romano cheese | salt and pepper to taste |
| dash garlic powder | 3 pound breast or shoulder of veal, with pocket cut in | 1 clove garlic, halved |
| butter | 2 medium onions, sliced thin | 1 cube beef bouillon |
| 1 | Preheat oven to 350 F. Combine ground beef and sausage meat and brown lightly in medium size skillet. Drain and combine with next 5 ingredients and mix well. Fill veal with mixture and sew or secure opening. Rub surface of veal with garlic and butter. Place it in a greased roasting pan and top with sliced onion. Dissolve bouillon cube in 1 cup hot water and pour over veal. Bake, covered, 2 hours, basting with pan drippings several times during cooking. Uncover and continue to roast 15 minutes. Several strips of bacon may be placed on top of stuffed veal during baking period and veal may also be sprinkled with a little sage or rosemary. |