Veal brisket with quince

First, let's take the ingredients. In veal bacon it is necessary to make a deep incision. Ingredients:

• Breast with a young calf - 1,8 Kilogram
• Minced meat - 800 Grams
• Salo or bacon - 150 Grams
• Quince - 2 pieces
• Dried apricots - 6 pieces
• Sturgeon bread - 4 Slices
• Salt, pepper - - To taste

Instructions

First, let's take the ingredients. In calfskin, you need to make a deep incision (pocket) between the ribs and the flesh. Clean the quince and cut into small cubes, and do the same with dried apricots and bacon. We rub our meat with salt and pepper. Mix all the contents of our stuffing - minced meat, quince, dried apricots, lard and soaked in milk stale loaf. The resulting filling stuffs the veal we made in veal. Sew our pocket. Bake for 1 hour and 20 minutes at 200 degrees, periodically peering and pouring on top of the meat emitted liquid. The prepared dish is allowed to stand for about 10 minutes, and then cut and served to the table. Bon Appetit!

Servings: 10