Recipe: Stuffed Veal Breast

A breast of VEAL in which a pocket has been cut for STUFFING is shown in Fig. 4. When such a piece is desired for roasting, it is advisable to have the butcher prepare it. The STUFFING required should be made as follows:


  • 4 Tb. butter or bacon or ham fat
  • 1/2 Tb. salt
  • 1/8 Tb. pepper
  • 1 Tb. celery salt
  • 2 sprigs of parsley, chopped
  • 1 pimiento, chopped
  • 1-1/2 c. water
  • 1 qt. stale bread crumbs

Melt the fat, and to it add the salt, pepper, celery salt, parsley, pimiento, and water. Pour this mixture over the crumbs, and mix all thoroughly. Stuff into the opening in the breast. Place the meat thus stuffed in a baking pan and bake in a moderately hot oven for 1 to 1-1/2 hours.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)