Stuffed Breast Of Veal

• 4 to 5 lb. breast of veal (with pocket)
• 1/2 c. diced celery
• 1 large onion, diced
• 2 Tbsp. chicken fat
• 1 c. matzo meal
• 1 can tomato and mushroom sauce
• 1 can water
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c. water (hot)
• 1 egg, beaten
• 1 tsp. paprika
• 1 tsp. garlic powder

1. Saute onion and celery in chicken fat until brown.
2. Add matzo meal, salt, pepper, hot water and beaten eggs.
3. Fill veal pocket with mixture.
4. Sew opening with white thread.
5. Place in basting pan.
6. Add tomato sauce can of water.
7. Sprinkle with paprika and garlic powder.
8. Cover and roast at 350u0b0 for about 3 hours or until tender.
9. Uncover during last half of baking to brown meat.
10. Baste frequently.

breast of veal, celery, onion, chicken fat, matzo meal, tomato, water, salt, pepper, water, egg, paprika, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588322 (may not work)