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Baked Veal Flank

Baked Veal Flank
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A tasty way to serve a less-than-prime cut of meat. Also works well with venison and lamb. Let meat cool slightly before carving, and use a well-sharpened knife.

Ingredients:

  • 1 veal flank with ribs
  • 1/4 cup chopped raisins
  • 1/2 cup milk
  • 2 cups bread crumbs
  • 1 large egg
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/4 cup chopped black olives
  • 1/2 pound cooked and crumbled sausage

Instructions:

To remove ribs, cut along tissue line from outside edge of flank toward backbone. Resulting flank should look like an opened book. Allow raisins to "plump" in milk; then mix with remaining ingredients to make a stuffing. Distribute stuffing evenly on bottom half of flank. Place top half over stuffing. Coat outside of top half lightly with additional garlic powder, salt, and a light dusting of white pepper. Bake at 350 to 375 degrees F for 45 minutes. Serve with mint jelly or cranberry sauce.
Updated Tuesday, September 25th, 2007

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