Stuffed Breast of Veal

Ingredients

• 1.breast of veal, ask butcher to cut as large a pocket as possible
• 2.3 onions, sliced, for roasting pan
• 3.2 potatoes, for stuffing
• 4.22.5 ml Post Toasties cereal
• 5.22.5 ml matzo meal
• 6.22.5 ml Jungle Oats (rolled oats)
• 7.22.5 ml Taystee Wheat
• 8.22.5 ml breadcrumbs
• 9.22.5 ml Rice Krispies cereal
• 10.15 ml mealie meal (maize flour)
• 11.5 ml salt, for stuffing
• 12.5 ml sugar
• 13.pepper
• 14.30 ml schmaltz (rendered chicken fat)
• 15.2 eggs, beaten

Method

1. 1.When buying the breast of veal, ask the butcher to carefully cut as large a pocket in it as he can.
2. 2.Make the stuffing: Fry the onion in some oil until golden brown. Mince the onion and the potato.
3. 3.Add all the remaining stuffing ingredients to the onion and potato mixture. If too stiff, add a little extra fat. Taste for seasoning.
4. 4.Stuff the breast of veal — not too full as the stuffing will swell.
5. 5.Sew up the opening.
6. 6.Season the meat well with salt, pepper, a little ginger, onion and garlic salt and a little Fondor or similar.
7. 7.Put the meat in a roasting pan with a few sliced onions, carrots, a stick or two of celery, 2 skinned and seeded tomatoes. Add a chicken cube or two and a little water.
8. 8.Smear some schmaltz over top of meat.
9. 9.Add a few bayleaves and peppercorns.
10. 10.Roast covered, in a moderate oven, for about an hour.
11. 11.Uncover and roast until tender and brown. Baste and turn often.
12. 12.Remove meat from pan and set aside. Skim fat from the pan juices and make a nice gravy.

Notes

• The mixed cereal stuffing (Post Toasties, Matzo meal, Jungle Oats, Taystee Wheat, breadcrumbs, Rice Krispies, Mealie Meal) is a traditional South African Jewish stuffing that uses a blend of available cereals.
• Post Toasties and Taystee Wheat are South African breakfast cereals. Substitute with corn flakes and cream of wheat respectively if unavailable.
• Source: page 25 of Adobe Scan 24 Feb 2026.pdf.