Stuffed Breast of Veal Recipe 2 ingredients

To prepare this Stuffed Breast of Veal Recipe 2, first make a stuffing of stale bread crumbs, chopped onion, chopped salt pork--or butter, if preferred; season well with salt, pepper, and savory herbs and parsley, moistened sufficiently with hot water. Fill the cavity under the thick part of the breast with as much stuffing as can be forced in, and skewer it well to hold the stuffing in, or sew the edges together with small twine.

Roast in a moderately hot oven, twenty minutes to a pound, basting frequently with the water in the pan and melted butter.