- 5 pounds [2.25 kg] shoulder of veal, boned
- 1 pound [454 g] pork sausage meat
- 2 large white bread slices
- 3 tablespoons [45 ml] butter
- 2 medium-size onions, minced
- 4 tablespoons [60 ml] parsley, finely minced
- 1 cup [250 ml] minced celery
- 1 cup [250 ml] milk
- 3 beaten eggs
- 1/2 pound [227 g] fresh mushrooms, minced
- Salt and pepper to taste
- 1/4 teaspoon [1 ml] thyme leaves
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- Cut crusts from bread slices and soak slices in milk.
- In 2 tablespoons [30 ml] of butter, sautee onions, parsley and celery until translucent and golden brown..
- Drain bread; add to mixture.
- In an other frypan, melt remaining butter; sautee sausage meat and mushrooms until browned.
- Drain; add to bread mixture.
- Mix in beaten eggs; add salt, pepper and thyme; cook lightly.
- Sutff veal; sew opening with a large needle and cotton thread.
- Roast in a preheated 325°F [160°C] oven for 3 1/2 hours.
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