|Scotch Whisky Recipes|
|by Josephine Guthrie|
Learn to use scotch in soups, main dishes and desserts. Drink up everybody.
1 - 10 of 30 for stuffed breast of veal
Result Page: 1
Pour olive oil ... round ball out of the stuffing which ... a 4-5 lb veal breast. Rinse the ... the center and garnish with minced fresh Italian parsley.
1. Unpack the veal breast (3 1/2 to ... 1 1/2 inches of the outside of ... shallow roasting pan at 300°F after pouring the melted liquid over the slides.
Crumble bread into ... stuffing. Butter the top of veal pocket. Place veal in roasting pan. Add 1/2 cup of water. Cover and cook at 350 degrees 2 hours.
Slice pepperoni in ... Crush 1 clove of garlic and saute ... overcooked. Stuff the breast of veal and sew all ... white potatoes can be put around the meat.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Saute in 1/3 cup of vegetable shortening until ... taste Pour over veal and bake 2 ... to brown. Add water if needed and baste. Cool gravy and remove fat.
1. Saute onion ... parsley, 3 tablespoons of the marsala, the ... Cut pocket in veal breast; fill loosely ... pepper. Cut veal into thick slices; pass sauce.
Have butcher bone out veal breast. Place bones ... leaves on top of veal breast to ... into 1/2 inch thick slices. Serve with sauce. Makes 6-8 servings.
Have your butcher make a pocket in the veal breast. If you ... and the bottom of the veal breast. ... tablespoon of flour dissolved in another 1/4 cup of water.
Wipe veal breast with moist towel. ... shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover. 340 calories.
Result Page: 1
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