Roast Stuffed Breast of Veal
|Bulk pork sausage||8 Ounce (1 Cup)|
|Soft bread crumbs||1 Cup (16 tbs) (Medium)|
|Cracker crumbs||1 Cup (16 tbs) (Medium)|
|Chopped tart apple||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Hot water||3⁄4 Cup (12 tbs)|
|Veal breast||3 Pound, boned (1 Piece)|
Fry sausage lightly; do not drain.
Add next 7 ingredients and mix for stuffing.
Sprinkle inside surface of veal with salt.
Top half the veal with stuffing.
Fold other half over stuffing and fasten together with metal skewers.
Place on rack in shallow roasting pan; lay bacon slices on top to cover veal.
Do not cover pan or add water.
Roast in slow oven (325°) about 3 hours or till well done—no pink.