|Veal breast||5 Pound (With Pocket Have Meat Dealer Cut Meat Away From Ribs To Form A Pocket)|
|Pork sausage||1⁄2 Pound|
|Onion||3 Tablespoon, minced|
|Chopped cooked spinach||3 Cup (48 tbs)|
|Breadcrumbs||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Black pepper||1⁄4 Teaspoon|
Rub veal outside and inside the pocket with salt and pepper; set aside.
Put pork sausage into a cold large skillet, cut ting sausage apart with a spoon.
Add water; cover and cook slowly 8 to 10 minutes.
Remove cover; pour off liquid.
Add onion and brown over medium heat, stirring occasionally.
Put sausage into a large bowl along with the remaining ingredients; mix well.
Lightly spoon stuffing into pocket.
Skewer or sew to keep stuffing in place.
Put roast, rib side down, on rack in a shallow roasting pan.
Roast at 325Â°F 45 to 50 minutes, or until meat is tender.
Transfer roast to a hot serving platter and remove skewers.
Garnish with parsley.