Baked Veal Flank

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.


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


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.

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