Stuffed Breast of Veal or Lamb
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INGREDIENTS 1 boned breast of veal or lamb
Salt and pepper
1 pound pork sausage, ground
1/2 cup fresh veal, ground
1 cup fresh bread crumbs
1 medium onion, finely chopped
1/4 teaspoon sage
3 onions
3 carrots
1 turnip
1 stalk celery
2 crumbled bay leaves
Parsley
Sprinkling of thyme
8 or 10 whole peppercorns
1/4 pound butter
2 cups water
Gravy concentrateChoose a breast of boned young veal or lamb and have butcher flatten it with the side of his cleaver. Salt and pepper the meat. Spread with a mixture of 1 pound ground pork sausage, 1/2 pound fresh ground veal meat, 1 cup fresh bread crumbs, 1 medium onion, finely chopped, and 1/4 teaspoon sage. Roll tight and tie in several places. Cut up 3 onions, 1 turnip, 1 stalk celery and add 2 crumbled bay leaves, a little parsley, a sprinkling of thyme, and 8 or 10 whole peppercorns. Cover the bottom of a deep pan with the vegetables.
Melt 1/4 pound butter. When sizzling hot, brown the meat on all sides, turning it several times. When this is done set the meat on top of the vegetables and pour the remaining butter on top. Add 2 cups water, cover with a double layer of waxed paper, and cover pan tightly with a lid. Cook very slowly until done - approximately 2 hours.
Strain gravy, darken with a few drops of gravy concentrate, set meat on hot platter, cut and remove the string. Pour some of the gravy over the meat and the rest into a gravy boat and serve.
Makes 6 servings