This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Vintage Clipping For Stuffed Veal Breast

STUFFED VEAL BREAST

Have bone removed from 3 1/2 lb. breast of veal. Season; fold in half; fill with this dressing–combine 2 1/2 c. diced apples, 1/4 c. raisins, 1 c. bread crumbs, 1/2 tsp. cinnamon, and 1/4 c. orange juice. Sew up; brown in hot fat; reduce heat. Add a little water; cover; cook slowly for about 2 hours. Add more water when needed. (Serves 8 to 10.) With it: lima beans; broiled fresh pear halves topped with mashed sweet potatoes flavored with grated orange rind.

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