Recipe - Stuffed Breast Of Veal With Mixed Vegetables

300 g Breast of veal.

FOR THE STUFFING
150 g Fat bacon.
150 g Lean pieces of veal.
Stale bread.
1 cup White wine.
1 Shallot
4 Onions
Herbs
200 g Mushrooms.
1 Egg
3 tablespoon Groundnut oil.
Salt; pepper.

FOR THE MIXED VEGETABLES
500 g Peas.
3 Carrots
2 Turnips
4 Potatoes
1 Lettuce
Salt; pepper.

1 Prepare the stuffing: soak the bread in the white wine. Peel the onions
and the shallot. Cut off the sandy part of the mushroom stalks, wash and
chop finely. Thoroughly strain the bread in a sieve.

2 Chop the veal pieces, bacon, shallot, onions, herbs and mushrooms and put
all these ingredients into a large bowl. Add the egg and bread, crumbling
it up with your fingers. Mix together. Season, mix again.

3 Spread the mixture over the breast of veal. Roll and tie with kitchen
string. Heat the oil in a pan, fry the meat on all sides.

4 Wash and drain the lettuce, cut into thin strips. Shell the peas, peel
the potatoes, carrots and turnips. Wash and pour over the meat, now
goldenbrown. Season. Add One half cup of water, cover the pan, lower the heat
and cook for 1 hour 30 minutes. Place the meat on a serving dish,
surrounded by the vegetables. Serve hot.

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