Common Veal, Stuffing. Recipe

Recipe: Common Veal Stuffing

Common Veal Stuffing has been a cherished recipe for many centuries, traditionally used to enhance the flavor and texture of various meat dishes. This savory stuffing is made with a combination of suet, bread crumbs, sweet herbs, grated lemon peel, pepper, and salt. It is not only perfect for veal but can also be used with white poultry to add an extra layer of deliciousness. For a unique twist, you can even incorporate grated smoked beef or a piece of the root of a tongue. This recipe will yield a delectable stuffing that will take your meat dishes to the next level of taste and texture.

- Equal quantities of finely shredded suet and grated bread crumbs
- Chopped sweet herbs (such as parsley, thyme, and sage)
- Grated peel of one lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Grated smoked beef or a piece of the root of a tongue

1. In a large mortar, combine the finely shredded suet and grated bread crumbs in equal quantities.
2. Add the chopped sweet herbs, grated lemon peel, salt, and pepper to the mortar.
3. Using a pestle, pound the ingredients together until well combined and you achieve a cohesive mixture. The suet should bind the bread crumbs together.
4. If desired, add the grated smoked beef or a piece of the root of a tongue to the mortar and continue pounding until these additional ingredients are well incorporated.
5. Remove the stuffing mixture from the mortar and transfer it to a bowl.
6. Taste and adjust the seasoning according to your preference, adding more salt or pepper if needed.
7. Your Common Veal Stuffing is now ready to be used.

Tips and Fun Facts:
- Suet, the raw fat from around the kidneys and loins of animals such as cows or sheep, provides a rich and moist texture to the stuffing.
- Bread crumbs act as a bulk ingredient, binding the other components together and improving the stuffing's overall texture.
- Sweet herbs like parsley, thyme, and sage add a pleasant aromatic flavor to the stuffing.
- Grated lemon peel adds a subtle citrusy note, enhancing the overall taste of the stuffing.

Suggestions for Use:
1. Traditional Stuffed Veal Roast: Carefully create a pocket in a veal roast and stuff it generously with the prepared Common Veal Stuffing. Roast the veal until cooked through, ensuring that the stuffing reaches an internal temperature of 165°F (74°C).
2. Stuffed Veal Chops: Butterfly veal chops and fill them with the stuffing mixture before pan-searing or grilling them to perfection.
3. Stuffed Poultry: The Common Veal Stuffing can also be used to enhance the flavor of white poultry such as chicken or turkey. Simply stuff the poultry cavity with the prepared mixture before roasting or baking.
4. Vegetarian Option: If you prefer a vegetarian version, replace the suet with vegetable shortening and the meat-based additions with vegetarian alternatives like smoked tofu or savory mushrooms.

Similar Recipe Dishes:
- Classic Bread Stuffing: This popular stuffing is made using bread crumbs, onions, garlic, herbs, and sometimes sausage or bits of bacon. It's commonly used to stuff poultry or served as a side dish for roast meats.
- Chestnut and Sausage Stuffing: This rich and flavorful stuffing combines crumbled sausage, roasted chestnuts, bread cubes, herbs, onions, and sometimes dried fruits. It adds a delightful sweetness and complexity to any roasted meat dish.
- Cornbread Stuffing: A beloved recipe in Southern cuisine, this stuffing is made with crumbled cornbread, onions, celery, and seasonings. It has a slightly sweet taste and is often paired with roasted turkey or chicken.

Enjoy your Common Veal Stuffing and explore the many creative ways you can use it to enhance your favorite meat dishes!



Viewed 2230 times.

Other Recipes from Sauces.

A Rich Brown Gravy.
Sauce Piquante.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
Celery Sauce.
Tomato Sauce.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Bread Sauce.
Apple Sauce For Goose.
Mint Sauce.
Onion Sauce.
Oiled Butter.
To Draw Good Gravy.
Truffle Sauce.
Mushroom Sauce.
Sweet Sauce.
Melted Butter.
Sauce Robert For Steaks.
Caper Sauce.
Savory Herb Powder.
English Egg Sauce.