Stuffed Breast of Veal

• 1 (4-rib) veal breast
• 1/2 pound chicken livers
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 tablespoons butter
• 1 cup seasoned bread stuffing
• 1/2 cup chopped parsley
• 2 eggs, lightly beaten
• 1/2 cup milk

1. Trim breast of veal.
2. Slice a big pocket along top portion of rib bones.
3. Saute 1/2 pound chicken livers in 2 tablespoons butter.
4. Chop finely or grind.
5. In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
6. Combine livers, vegetables, bread stuffing, parsley, salt and pepper.
7. Add milk to moisten stuffing.
8. Add beaten eggs to mixture.
9. Stuff veal to thickness of 1-inch across breast.
10. Skewer breast with 2 wooden skewers, following the bone.
11. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours.
12. Best roasted the day before and eaten at room temperature.

veal breast, chicken livers, onion, celery, butter, bread stuffing, parsley, eggs, milk

Taken from www.foodnetwork.com/recipes/stuffed-breast-of-veal-recipe2.html (may not work)