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Stuffed Veal Breast

Contributed by: From Uwe and Madlon of the Lochaven Inn (on Maple Lake in Haliburton County, Ontario Canada)


  • 2 1/2 lbs. chicken livers, cleaned and drained
  • 1 1/2 kg veal breast
  • pinch of salt
  • 40g butter
  • a few slices of bacon
  • 1/4 litre hot water
  • 4-5 tbsp sour cream or carnation milk
  • 1-2 tsp corn starch
  • 1 tbsp water


  • 375g ground beef & ground pork ( 1/2 of each)
  • 1 egg
  • 1 crusty bun (or breadcrumbs)
  • 1 small onion
  • 1 tsp. minced herbs
  • pinch of salt, pinch of paprika



    Pour hot water over crusty bun, let soak until soft, squeeze dry. Add the bun (or breadcrumbs) and the egg to the ground meat. Stir the diced onion and herbs together, add to meat mixture. Add salt and paprika to taste.

    Remove the bones from the washed veal breast. Rub both sides of the meat with salt, fill with stuffing and sew closed. Coat veal with butter, cover with bacon slices.

    Place meat into oiled roasting pan and roast at 325. As soon as the meat juice starts browning add some water.

    The roast should be done in approx. 2 1/4 hours. Add more water, cornstarch and sour cream for wonderful gravy.

    Enjoy your dinner.

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