Recipe - Stuffed Brinjals

5 pound Breast Of Veal
1 pound Sausage
2 cup Chopped Apple
4 tablespoon Chopped Onion
1 teaspoon Salt
1 ds Pepper
1 One half cup Hot Water
2 cup Soft Bread Crumbs
2 cup Medium Cracker Crumbs
Bacon Slices

Have the butcher bone and prepare a breast of veal. Sauté sausage; add
chopped apples and onion; cook until soft. Season with salt and pepper.
Place bread crumbs and cracker crumbs in medium bowl. Add hot water and mix
well. Add seasoned sausage, apples and onion. Use this mixture to stuff the
breast of veal. Lay bacon slices over the top. Bake at 325° for 2 hours.

Serves 6

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MCRecipe Digest V1 #700 by
Bill Spalding billspa@icanect.net on Jul 31, 1997