The Column of Life

Stuffed Breast of Veal James Beard Cookbook (1959) Ask the butcher to cut a pocket in the large end of the meat. 5 to 6 pounds breast of veal 1 large onion, chopped 2 cloves garlic, chopped 3 tablespoons butter 1 cup ground ham 1 cup liverwurst 3 tablespoons cream or milk 1 1/2 cup dry bread 1 teaspoon thyme 2 eggs, beaten 3 tablespoons whiskey 1/4 cup chopped parsley Salt to taste Strips of bacon or salt pork Preheat oven to 375º Sauté the onion and garlic in hot butter. Add the ground ham and mix thoroughly. In another bowl mash the liverwurst and thin it with a little cream or milk. Combine the ham mixture with the liverwurst, dry breadcrumbs, thyme, beaten eggs, whiskey, parsley, and salt. Stuff the breast of veal with this mixture, put a layer or two of foil over the opening and fasten it to the meat on both sides with metal skewers. Place the meat on a rack in a roasting pan, and top it with strips of bacon or salt pork. Cook in oven, allowing 25 minutes per pound of the st...