Welsh Rolled Stuffed Breast of Veal

Name: Welsh Rolled Stuffed Breast of Veal
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 4 -5 lbs breasts of veal, boned and pounded flat; 2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1 lb pork sausage; 1/2 lb ground veal; 1 cup chopped onion; 1 cup fresh breadcrumb; 1 cup chopped onion; 1/4 teaspoon sage; 1/4 lb butter (to fry breast of veal); 3 onions, sliced; 3 carrots, sliced; 1 turnip, sliced; 1 stalk celery, sliced; 2 bay leaves, finely crushed; 3 tablespoons minced parsley; 1/8 teaspoon thyme; 8 peppercorns; 2 cups water

Submitted by Olha7397

"Breast of veal filled with pork sausage, ground veal, onions, fresh bread crumbs and sage."

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Ready In:: 3hrs 15mins
Ingredients:: 19
Serves:: 8

ingredients

4 -5 lbs breasts of veal, boned and pounded flat
2 teaspoons salt
¹⁄₂ teaspoon fresh ground black pepper
FOR THE FILLING
1 lb pork sausage
¹⁄₂ lb ground veal
1 cup chopped onion
1 cup fresh breadcrumb
1 cup chopped onion
¹⁄₄ teaspoon sage
¹⁄₄ lb butter (to fry breast of veal)
TO PLACE ON BOTTOM OF DUTCH OVEN
3 onions, sliced
3 carrots, sliced
1 turnip, sliced
1 stalk celery, sliced
2 bay leaves, finely crushed
3 tablespoons minced parsley
¹⁄₈ teaspoon thyme
8 peppercorns
2 cups water

directions

Season the veal with the salt and pepper.
Mix together the pork sausage meat, veal, bread crumbs, 1 cup chopped onion, and sage. Spread on the meat. Roll tight and tie in several places. Melt the butter in a skillet and brown the meat on all sides.
Spread the sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns on the bottom of a Dutch oven or heavy casserole. Place meat over the vegetables, and pour all the drippings on top. Rinse the skillet with the water and pour over the meat. Cover and cook over low heat 2 1/2 hours or until tender. Transfer meat to a hot platter, and remove the strings. Strain the gravy and pour some over the meat and serve the rest in a sauceboat. Serves 6 to 8.
Round the World Cookbook.