Stuffed Breast Of Veal - cooking recipe

Ingredients

1 breast of veal
1 1/2 lb. chopped veal
2 onions
1 Tbsp. oil or shortening
1 c. bread crumbs
1 beaten egg
1 can tomato sauce
salt and pepper to taste
2 cloves garlic
2 ribs celery
1 c. water
1 Tbsp. cornstarch

Preparation

Have the butcher cut a deep pocket in the veal.
Saute one onion in the oil or shortening and add the chopped meat.
Add bread crumbs, half a can of tomato sauce, egg and salt and pepper.
Stuff the mixture into the veal pocket.
Sew end closed.
Slice the remaining onion and the celery with leaves into a roasting pan. Add the water.
Place veal in the pan, bone side down, and spread with the rest of the tomato sauce.
Bake 2 hours, covered.
Uncover and bake another 30 minutes to brown.
Place veal on a large platter.
Strain gravy and thicken if desired with cornstarch diluted in a little cold water.
Bring to a boil.
Serve with the veal.