ReceptnaptárStuffed Veal Ribs or Shoulder
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Ingredients
Method
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- Tear the rolls into pieces, pour the milk over, let soften, squeeze out, and push through a sieve or mash smooth with a fork.
- Soften the butter to room temperature, mix in the soaked bread, the breadcrumbs and the flour, working it together thoroughly.
- Add the egg yolks and whole eggs, season with salt and pepper, and mix in the parsley - the filling should be a thick, creamy mass.
- Cut a pocket into the veal breast or shoulder with a sharp knife from the side.
- Fill with the stuffing, and sew the opening closed with kitchen string or strong thread.
- Place in a greased roasting pan, preheat the oven to 170-180°C, and roast slowly for about 1 hr 15 min to 1 hr 30 min, basting with its own juices every 15-20 minutes.
- The meat is done when a meat thermometer reads 70-72°C at the thickest part, and the surface is an even, lovely reddish-brown.
- Rest for 10 minutes, remove the string, slice, and serve with the pan juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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