Stuffed veal breast

Ingredients for 6 servings:

• 1 ½ kg roast veal (breast)
• ½ kg Bratwurst, fine
• 2 eggs
• 1 bunch of parsley
• 2 rolls, stale
• nutmeg
• ¾ liter meat broth
• Clarified butter
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s recipe

Have the butcher cut a pocket into the roast for filling. For the stuffing, remove the sausage from its skin, dice the stale bread rolls, and finely chop the parsley. Add everything to the sausage, season with nutmeg, and mix everything together. Season the outside of the veal breast with salt and pepper, then stuff with the mixture and sew it up. Dice the vegetables and onion. Brown the veal breast in heated clarified butter in a roasting pan. Add the vegetables and onion and sauté, then pour in the meat broth. Now cover the roasting pan and braise in a preheated oven at 180°C for about 1.5 hours. Once the cooking time is over, blend the sauce with a hand blender (the vegetables and onion create a good binding agent). We like to serve it with black salsify and croquettes.