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Gefullte Kalbsbrust (Stuffed Veal Breast)

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      Title: GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)
 Categories: German, Meats, Main dish
      Yield: 4 Servings
 
    1/2 lb Ground Beef; Lean
    1/4 lb Ground Pork
      1 ea Egg; Large
      1 c  Bread Crumbs; Soft
      1 tb Lemon Juice
    1/8 ts Nutmeg
    1/2 ts Salt
      1 x  Pepper; To Taste
      4 lb Breast Of Veal; With Brisket
      3 tb Shortening
      2 ts Paprika
      2 ea Bay Leaves
      6 ea Cloves; Whole
    1/2 ts Rosemary
    1/2 ts Basil
      2 c  Water
 
  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and
  pepper for stuffing.  Stuff pocket of veal breast. Sew closed or use
  toothpicks or skewers.  Brown roast in melted shortening in ovenproof
  casserole. To the drippings add paprika, bay leaves, cloves,
  rosemary, basil, and 2 cups water. Bake in a covered casserole at 325
  degrees F for 2 hours or until veal is tender.  Slice veal and serve
  immediately.
 
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