Stuffed Breast Of Veal

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James Beard


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5 to 6 pounds breast of veal

1 large onion, chopped

2 cloves garlic, chopped

3 tablespoons butter

1 cup ground ham

1 cup liverwurst

3 tablespoons cream or milk

1 1/2 cup dry bread

1 teaspoon thyme

2 eggs, beaten

3 tablespoons whiskey

1/4 cup chopped parsley

Salt to taste

Strips of bacon or salt pork

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