Breast of Veal

18 years ago

Just picked one up yesterday and since this will be my first boob job I'd love any tips on preparation, cooking, etc. My Gram used to make these but I can't ask her how anymore so maybe you all could help me out :).

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Comments (11)

pkramer60
18 years ago
Sands, how lucky! It is a bit on the fatty side but that makes it so yummy. Is it boneless or bone in? Did the market cut you a pocket for stuffing?

Depending on my mood, I stuff it with either a spinach/sun dried toms/pine nuts etc and braise it in a tomato mix or stuff with a sausage meat, like breakfast or bratwurst and slow roast.

Sorry, no written recipe as I just wing it. I think SharonCB has a very nice one.

Peppi
hawk307
18 years ago
Sands: I just saw you Post. I've made this a few times.
My Grandmother called it Bonzette ?, I don't know the right spelling.
I think it means Belly. Whatever !!!

It's easy. Trim off as much of the fat, as you can.
If there is no pocket, use a long thin knife and make a Pocket, leaving some meat all around ( don't cut thru )

I make a Paste with Olive oil, Garlic & Onion powder and
favorite Spices.
Rub some of this on the inside of the pocket.
Save some for the outside.

Fill the pocket with your favorite Turkey Stuffing.
You can add some cut up Sausage simmered slightly, to the Stuffing.

Sew the hole or close with Skewers and rub the outside with remaining Paste.
Place in a Shallow Pan with a little water, or a Roasting Pan with a lid.
Leave the lid off. If in is getting too brown while Roasting,put the lid on.
You can add a little Tomatoe Juice to the top of the Roast.
Bake in a 350 degree oven for about 3 hours, or until tender.
Which ever comes first! That's what they always say, so I threw that in.
If you can, after it is done, take the Roast onto a platter.
Put the pan in the frig. for 8 minutes.
This will harden the fat and you can easily remove it.

Put it back in the Pan and heat , before you serve.

Lou said ,Enjoy !
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sands99
Original Author
18 years ago
Peppi that stuffing sounds fabulous, I love pine nuts :) I found a hazelnut/apricot stuffing too but I think I'll go classic this time.

Lou, thank you! I really want to keep it simple - We're going away come Sunday and my mom wants to see us before we go and I'm making this for us, and Gram used to make it and Mom said she knows I'm a good cook but maybe Gram will tap me on the shoulder and help me along the way [I used to call Gram and ask for advice, even on stuff I already knew how to make as an excuse to call and say hi and make Gram feel good but I never made this and she used to and I can't call her anymore so thank you]. Maybe your lovely wife tapped you on the shoulder to help me, tell her I said thank you. (((()))) You're such a nice man I'm so sorry I got the wrong impression of you when you first got here. I think (I hope!)you know how I feel about you now.

Rambling, I'm rambling! But really do want this to go over well. Thanks!
hawk307
18 years ago
Sands:
I was just talking about that. I keep telling my daughters
I'm going to call her long distance, for different things.

And maybe it was my fault , about a wrong impression???

Was the way I explained, to cook the Veal OK ! or too hard for you.

I remember when you could buy Breast of Veal for 19 cents a pound.
Then when everyone started using a lot of it, the price
Skyrocketed.
Good Luck, Lou
sands99
Original Author
18 years ago
Lou the wrong impression wasn't anyones fault really. You're very honest like I am and I think you may have said something honest or blunt when you first got here and it didn't go over well. I had only been here a little longer and I think I wanted to stick up for my friends here so I formed an opinion. An opinion I've since and wisely revamped. You're a delighful and valued addition to this board. I love having you here!

We were talking on the conversations board about lost loved ones and how we never stop talking to our special people. And they never stop interjecting themselves in our thoughts and lives. I think it's pretty cool. I keep Grams mass card in my purse and one in my Jeep and she looks after me :)

I'm sorry if I ever made you doubt how special you are even for a minute when you read my other post. You are truly such a nice man! I love that you have daughters that you spend time with.

I'm a crispy shell with a soft center and right now I'm very vulnerable and emotional, my dad is going in for radiation starting the 11th. I really feel for all my friends here and their tribulations. Our people are who we are.
hawk307
18 years ago
Sands : You don't have to explain yourself to me. I know what took place.
I always do unto others twofold ,the way they treat me.
If they treat me good, that will be recognized.

I think you already know of the things, my wife was into,while
Treating for Lymphoma , since 1998 and 3 major Operations.
On top of that she had Shingles for 2 years, that turned into Neuralglia, for another 3 years.
She said that was worse that the operations and treatments.
And while all this was going on , she still had time to go to Nursing Homes,
to talk to the inmates, as she called them.
Also, we did the Toys thing for the children, treating in the hospital.
I know what your dad is going thru and I hope he takes the treatments well.
My wife was in a Prayer, Bible Study Group. I'd be glad to put your father's name,
in the prayer box, this friday. Send an email.
Sorry, I can't dwell on this too long.
Ill talk to you later.
LOU
pkramer60
18 years ago
Sands,

Tell us what you remember about this dish when Gram made it. I bet she and Lou's wife will help us tell you the best way to make it. For my money though, the apricot/hazelnuts belong in a cookie, not a veal breast.

Lou, I am younger than you by maybe 30 seconds and I recall that this was a cheap meal, along with tongue and oxtails. Now I have trouble finding them or they are 5.99#. For a cow tail???? Please!
lucyny
18 years ago
Sands,

Boy, it's been so many years ago that I had a stuffed breast of veal. Mom would make now & then. I do recall some of the ingredients as I had made just a few times myself, no real recipe though, I winged it.

The stuffing consisted of:
grated Parmesan cheese
coarse bread crumbs
a couple of eggs
fresh parsley, chopped,
prosciutto, chopped
pine nuts,
fresh garlic, chopped finely
extra virgin olive oil
Salt and pepper to taste.

Once it was stuffed, she added 2 onions sliced in the pan & added maybe 1 cup of white wine, lay the roast on top & covered the roasted pan w/foil for 1/2 or 3/4's of the time, removed & continued uncovered until done. It would come out so tender & flavorful.

Now I need to look for a breast of veal.

Lucy
shirleywny5
18 years ago
As a child, I remember having stuffed veal breast every Easter dinner. Mom made a standard turkey dressing.
canarybird01
18 years ago
Peppi I'm sorry but I don't think I have ever posted a recipe for breast of veal. I did one for a whole turkey breast with apricot glaze some time ago but that's a lot different than veal lol. Perhaps you're thinking of someone else's recipe.

SharonCb
hawk307
18 years ago
Sands: Looks like the Standard Turkey Dressing is the way to go.
Lucy: Your's is close to mine but you know me and the Powdered Spices.
Everything fast !!! No time for chopping and all that good stuff.
The only thing more, I add is, 1/2 cup each of Onion and Cerery.
Chopped fine and nuked for about 3 or 4 minutes, until softened.
And if it is too dry. I moisten with Chicken Flavored Soup Base in water.
I'm getting hungry. Think I'll look for a Breast Of Veal.
Lou

PS: Hi Sharon!!!I'll have to put some more Wildlife Pics in WFD, for you.

Breast of Veal

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Breast of Veal

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