Filled Veal on the Grill

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods
are born fully grown. If veal is more accessible where
you live you really should try this recipe

Winking smile

4 servings
Preparation: 10-15 min.
Marinating: 1-2 hours
Cooking time: 20-30 min.

4 thick slices of veal (fillet, chop
without bone or other cuts of meat)
Wine based marinade, to taste
2 slices of white bread
1 tablespoon cream
1 clove of garlic
1 egg
1 bunch of parsley
1 tablespoon chopped garlic
salt and pepper


[1] Cut a deep cut almost through the meat to form a deep “pocket”. Put the meat in a bowl and pour the marinade over it Turn the meat pieces several times.

[2] Stir together white bread (without the crust), cream, crushed garlic, whipped egg, chopped parsley and spices. Wipe the meat with a paper towel and stuff the filling into the pockets. Use grill pins or toothpicks to close the opening.

[3] Brush the grill grid with a little oil and place the meat on it. Put the grid 15-20 cm 6 – 8 inch from the coals and grill the meat for 10-15 min. on each side. Brush with marinade during the grilling.