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Roast Veal with Bread Stuffing
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Ingredients
- Veal, one flattened piece1 kg
- For the stuffing: stale white breadcrumbs1 full cup
- For the stuffing: chopped parsley1 tablespoon
- For the stuffing: grated zest and juice of a lemon1 lemon
- For the stuffing: ghee1 tablespoon
- For the stuffing: egg or milk for bindingas needed
- For the stuffing: allspice¼ teaspoon
- Ghee for the tray1 heaped tablespoon
- Very small potatoes½ kg
- Salt, pepper and allspiceto taste
- Brown sauce, for serving1 cup
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 42, fat 22, carbs 8, fiber 1, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared