Prague veal joint - recipe
Regional speciality Prague
Cooking time:50 min
Veal is usually quite lean and easily digestible, and can therefore be served to children, those suffering from an illness and even a mother-in-law who’s watching her figure. This recipe contains butter and as a result isn’t quite for those on a diet, but the tenderness of the joint makes this a great choice for anyone.
Ingredients:
| 400 g veal 2 eggs 100 g ham 1-2 tablespoons of peas |
white pepper 1 tablespoon oil 1 tablespoon butter salt |
Instructions:
Cut the ham and eggs into cubes and add the peas. Add pepper and leave on the heat to thicken. Using the tip of a knife create a cavity in the veal joint, into which we stuff the mixture. Close the mouth of the cavity with a skewer.
Place the meat onto a roasting tin containing the oil and butter which we have heated up. Sprinkle with salt and put in the oven. Pour a little water over the meat then roast until golden brown, occasionally coating with meat juice from the bottom of the roasting tin.
Serve with:
Boiled baby carrots, mushrooms, a small portion of rice flavoured with ham, spinach noodles
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