Stuffed Veal Breast
1 bone-in veal breast, 4½-6 pounds (see note)
Garlic salt and pepper, to taste
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
¼-½ loaf of French or Italian bread, dried, about 2 cups
1 pound ground beef (half sirloin, half chuck)
½ pound ground veal
1 teaspoon dried oregano or thyme
5 ounces frozen, chopped spinach, thawed, squeezed well to remove liquid
¼ cup raisins
¼ cup freshly grated parmesan
3-4 slices bacon
¾ cup water
Heat oven to 335 degrees.
Rub veal breast with a little canola oil; sprinkle inside pocket with garlic salt and pepper.
In a saute pan over medium-high heat, melt butter then saute onion and garlic about 4 to 5 minutes; set aside.
Crumble the bread into a large bowl and moisten with a few drops water. With your hands work in ground meats, eggs, oregano or thyme, spinach, raisins and parmesan and onion mixture until well combined. Stuff veal breast with mixture and tie with butcher's string. Seal opening with tooth picks if needed.
Lay bacon strips over top and place in roast pan with pocket side up. Pour in water, cover loosely with foil and roast 2-4 hours, or until veal is tender. During last half hour raise temperature to 350 degrees to brown if necessary.
Serves six to eight.
Cook's notes: Ask your butcher to cut a pocket in breast for the stuffing. To round out the meal, add small to medium potatoes, carrots (large chunks) and halved or quartered onions to the roasting pan during the final hour.