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 tablespoons
butter and brown 1 diced onion and 1 rib celery. Add bread that has been
drained. Mix thoroughly. Remove from heat; cool. To cooled stuffing mixture
add 1 beaten egg, 1 teaspoon salt, 1/4 teaspoon pepper, chopped parsley,
and poultry seasoning. Stuff veal cavity with bread mixture; secure with
skewers or sew the opening with heavy thread. In large roasting pan, heat
1 tablespoon butter. Rub meat with remainder of salt, pepper, paprika, minced
garlic. 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 lower
heat to simmer. Cover roasting pan (or large Dutch oven) and cook 2 1/2
hours on top of stove. Make sure to watch for enough liquid in roasting
pan. When done, remove meat and cool before slicing. Each portion cut will
have a bone and filling. Reheat in oven when sliced.