HERB STUFFING
3 slice bacon
1 medium onion
4 oz mushroom pieces
1/4 cup parsley, fresh, chopped
1 tbsp dill, fresh, chopped
1 tsp tarragon, dried
1 tsp basil, dried
1/2 lb ground beef, lean
1/2 cup bread crumbs, dry
3 large egg
1/3 cup sour cream
1/2 tsp salt
1/4 tsp pepper
VEAL
3 lb boned veal breast, or
4 lb leg of veal, boned
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil
2 cup beef broth, hot
2 tbsp cornstarch
1/2 cup sour cream
Directions
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon
in a frypan until partially cooked; add onion and cook
for 5 minutes. Drain and chop mushrooms, add to
frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfer to a mixing bowl.
Add herbs, ground beef, bread crumbs, eggs, and sour
cream. Mix thoroughly. Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or
leg. Fill with stuffing; close opening with
toothpicks. (Tie with string if neces- sary.) Rub
outside with salt and pepper. Heat oil in a Dutch
oven. Place meat in the pan and bake in a preheated
350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat
on a preheated platter. Pour rest of beef broth into
the Dutch oven and scrape brown particles from the
bottom. Bring pan drippings to a simmer. Thoroughly
blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and
bubbly. Slice veal breast and serve sauce separately.
Servings: 6 servings
Kalbsbrust Mit Krauterfullung (Veal Breast/He Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; German; Meat
The History of Recipes
Written cooking instructions as an idea can be observed far back into distant history, certainly as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, these, old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Continuing our culinary historical journey, we find a couple of recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals on the menus of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in books on cookery, some of which are now in private cookery archives. Over the succeeding few hundred years, the powerful and rich competed to serve up the best banquets, and consequentially the best chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes common in their social group. The TV revolution gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Kalbsbrust Mit Krauterfullung (Veal Breast_He recipe.
