Categories: Beef Main Dish

Ingredients

• 4 lbs. breast of veal
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 6 Tbsp. margarine
• 1 tsp. poultry seasoning
• salt and pepper
• 4 cups soft stale-bread crumbs
• 1/2 cup chopped parsley
• paprika

Directions

1. Have a butcher cut a pocket in veal and crack bone for easy carving.

2. Cook onion and celery in 4 Tbsp. margarine about 5 minutes. Add poultry seasoning, 1/2 tsp. salt, 1/8 tsp. pepper and 1/4 cup water. Bring to a boil. Add to crumbs with parsley. Mix well and use to fill pocket in veal, pressing mixture in well. Skewer opening closed, put in roasting pan and spread with, remaining margarine. Sprinkle with salt, pepper and paprika. Roast, uncovered, in slow oven (325 degrees), basting frequently with pan juices, about 2 1/2 hours. Ass a little water if pan becomes tooo dry. Serve meat with pan juices.

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