Stuffed Veal Breast
| Yield: | 4 Servings |
| Categories: | Meats, German, Main Dishes |
| 1/2 | lb | Ground beef; lean |
| 1/4 | lb | Ground pork |
| 1 | Egg; large | |
| 1 | c | Bread crumbs; soft |
| 1 | tb | Lemon juice |
| 1/8 | ts | Nutmeg |
| 1/2 | ts | Salt |
| Pepper; to taste | ||
| 4 | lb | Breast of veal; with brisket |
| 3 | tb | Shortening |
| 2 | ts | Paprika |
| 2 | Bay leaves | |
| 6 | Cloves; whole | |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Basil |
| 2 | c | Water |
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