Recipe - Stuffed And Roasted Bone-In Veal Breast

1 6 pound veal breast
Salt and pepper
3 tablespoon Butter
1 lg Onion; finely chopped
1 lg Stal celery; finely chopped
1 pound White bread; torn in 1inch
; pieces
2 Eggs; lightly beaten
1 cup Finelyminced parsley
6 cup Chicken stock
Sweet paprika
Arrowroot or butter; to
thicken
; (optional)

Cut a pocket in veal breast, or ask your butcher to do it for you. Season
pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to
reach room temperature.

In a skillet melt butter over mediumhigh heat. Add onion and celery and
sautJ until onion is tender and golden. In a bowl combine bread and eggs;
add onion mixture, parsley and 1 cup of the chicken stock. Season with salt
and pepper; mix well. Stuffing should be fairly wet; add a little more
chicken stock if needed.

Using a long spoon, reach deep inside veal pocket to distribute stuffing
evenly. Use a trussing needle and string to sew up pocket. Season roast on
all sides with salt and pepper and liberally sprinkle top with paprika.
Place in roasting pan, top side up, and roast 3 One half hours in all. Baste top
with One half cup chicken stock every 45 minutes.

Remove roast to a carving board and let sit, loosely covered, 15 minutes
while you prepare sauce. Set roasting pan over mediumhigh heat and add
remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and
incorporating them into stock. Boil until stock reduces to 1 One half cups. If
desired, thicken sauce with arrowroot or butter, or leave as is. Cut center
portion of veal breast along chine bone separations into 6