recipe for Stuffed Breast of Veal was sent to
me by Shirley Cline.
was a great inspiration to me when I first started
working on the idea of creating a recipe and cooking
web site. Not only did she encourage me but she
also supplied a great many recipes and other pieces
which are featured throughout the site. Her great
achievement was to teach me to cook risottos over
I never had the chance to meet Shirley, or even
talk to her, I regarded her as a good friend.
It was with great sadness that I learnt that she
passed away in Autumn 2004 and that there would
be no more emails. I think she will be sadly missed
by a lot of people like me to whom she gave such
pleasure with the sharing or her recipes. The
pleasure my children have had from her recipe
with Balsamic Vinegar and Mint - not to
mention the fights for seconds - has been a joy
for Stuffed Breast of Veal
ro make Stuffed Breast of Veal
cup chopped yellow onion
1/4 cup (1/2 stick) butter, divided
8 oz. Italian sausage, remove casings
1 tart apple, pared, cored and coarsely chopped
1/2 cup day old bread crumbs (1 slice)
1/4 cup roasted pecans, chopped
1 Tblsp. fresh parsley or 1 tsp. dried
1 tsp. salt, divided
3/4 tsp. pepper, divided
1/4 tsp. each sage, thyme, and marjoram
1 breast of veal with pocket for stuffing (5
3 Tblsp. olive oil
3 tsp. minced fresh garlic
1/2 cup chicken broth, diluted with 1/2 cup
2 Tblsp. flour
a large skillet, sauté onions in 2 tablespoons
of butter until golden; remove to bowl. Brown
sausage in same pan until crumbly. Drain on
sausage, apple breadcrumbs, nuts, parsley, 1/2
tsp. pepper, sage, thyme, marjoram in bowl with
onions; toss until moist.
veal pocket; lace opening and set aside.
small cup, mix oil and garlic with remaining
salt and pepper; rub over meat.
heavy top of the stove to oven casserole. Brown
roast on all sides. Set casserole in oven. Roast
uncovered 30 minutes. Reduce temperature to
broth / water to casserole; cover and roast
30 minutes per pound (about 2 1/2 to 3 hours)
or until tender, basting with pan juices several
veal to platter; remove lacings and keep warm.
pan juices into measuring cup and let fat rise
and skim off.
remaining 2 tablespoons of butter in casserole
on top of stove. Whisk in flour; cook and stir
until bubbly. Whisk in pan juices continue to
cook until thick. Pour in gravy boat and serve