German Stuffed Breast Of Veal
|Breast of veal||1 (With Pocket)|
|Stuffing||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , sliced|
|Onion||1 Small, sliced|
|Dry white wine||3⁄4 Cup (12 tbs)|
Season meat inside and out with salt and pepper.
Fill with Stuffing and secure with skewers.
Brown in butter in large heavy kettle.
Add remaining ingredients, bring to boil, cover and simmer 1 1/2 to 2 hours, or until very tender, adding more water if necessary.
Slice meat; pour pan liquid over top or serve separately.