Recipe - Matzo-Stuffed Breast Of Veal

1 Breast or shoulder of veal
with pocket, 56 lbs
2 Cloves garlic
One half teaspoon Powdered ginger
1 Carrot, cut or sliced up
2 Onion, minced
2 Matzos
2 Stalks celery, finely minced
4 tablespoon Chicken fat
2 Eggs, beaten
3 tablespoon Matzo meal
1 tablespoon Chopped parsley
1 cup Cooked and minced chestnuts
1 cup Porcini or other mushrooms,
cut or sliced up
Salt, to taste
Freshly ground black pepper,
to taste
Paprika, to taste
Water or white wine, for
basting

Preheat oven to 450F. Rub the meat with garlic, or insert slivers of garlic
into the meat. Sprinkle ginger in the pocket. Place veal, carrot and hlaf
the minced onion in a greased roasting pan. Set as ide. Soak matzos in warm
water. When soft, squeeze dry. Saute remaining onion and celery in 2 tbsp
chicken fat or margarine. When onion is golden, combine with broken pieces
of matzo and remaining st uffing ingredients. When stuffing is cool enough
to handle, stuff the veal. Place any excess stuffing under the veal in the
roasting pan. Sew up the pocket, or truss it closed. Rub the veal with the
remaining chicken fat, if the meat is not very fatty. Cook for 10 minutes
at 450F, then reduce heat to 300F and cook 30 minutes per pound. Baste
occasionally with pan juices, adding water or white wi ne if needed.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #551 by "Master Harper
Gaellon" gaellon@inch.com on Apr 4, 1997