3089. POLISH VEAL and ANCHOVY STUFFING with BACON

makes 6 cups, enough to stuff body cavity and neck of a 10-lb. bird


5 slices bacon, diced
1 medium onion, chopped
1/2 lb. lean veal, minced
4 cups cubed bread, crusts removed
1/2 cup milk
2 teaspoons anchovy paste
1/2 cup butter, softened
5 egg yolks
salt and pepper
rind of 1 lemon, grated
3 egg whites, stiffly beaten

Fry bacon until fat becomes rendered. Add onion and sauté with bacon until onion is light golden brown. Add veal, stir, and fry until it begins to take on color. Cool thoroughly. Sprinkle bread with enough milk to moisten it slightly. Squeeze out excess milk and add bread to veal mixture. Work anchovy paste into softened butter and beat with egg yolks. Stir this into veal and bread until thoroughly blended. Season with salt, pepper, and lemon rind; fold in egg whites.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968