5 1/2 pounds breast of veal
8 slices day-old white bread soaked in 1/2 cup water and drained dry
1 egg, beaten
2 medium onions, diced fine
2 ribs celery, diced fine with leaves
4 tablespoons butter
1 carrot diced
2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon paprika
1 clove garlic, minced
1 tablespoon fresh parsley, chopped fine
1 cup hot water
Make a deep pocket in the breast of veal. In large skillet, melt 3 tablespoonsbutter and brown 1 diced onion and 1 rib celery. Add bread that has beendrained. Mix thoroughly. Remove from heat; cool. To cooled stuffing mixtureadd 1 beaten egg, 1 teaspoon salt, 1/4 teaspoon pepper, chopped parsley,and poultry seasoning. Stuff veal cavity with bread mixture; secure withskewers or sew the opening with heavy thread. In large roasting pan, heat1 tablespoon butter. Rub meat with remainder of salt, pepper, paprika, mincedgarlic. Brown meat on all sides. Add remaining onion, celery and carrot.Brown 5 minutes longer. Add 1/2 cup hot water; bring to a boil and lowerheat to simmer. Cover roasting pan (or large Dutch oven) and cook 2 1/2hours on top of stove. Make sure to watch for enough liquid in roastingpan. When done, remove meat and cool before slicing. Each portion cut willhave a bone and filling. Reheat in oven when sliced.