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Ingredients

• ½ lb lean ground beef
• 4 lb breast of veal, with brisket
• ¼ lb ground pork
• 3 tbsp shortening
• 1 large egg
• 2 tspn paprika
• 1 cup soft breadcrumbs
• 2 bay leaves
• 1 tbsp lemon juice
• 6 whole cloves
• ¼ tspn nutmeg
• ½ tspn rosemary
• ½ tspn salt
• ½ tspn basil
• pepper to taste
• 2 cups water
  

1. Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.
2. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers.
3. Brown roast in melted shortening in ovenproof casserole.
4. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
5. Bake in a covered casserole at 325°F for 2 hours or until veal is tender.
6. Slice veal and serve immediately.
   

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