Stuffed Roast Veal Breast

• 2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
• 1 pound sweet Italian sausage meat
• 1/4 cup chopped parsley
• 1/2 cup chopped onion
• 1 teaspoon freshly ground black pepper
• 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
• 1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 large onion, sliced
• 1/2 cup water
• 2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

1. In a bowl, mix together the stuffing ingredients.
2. Put the veal breast meat side up on a flat surface.
3. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket.
4. Push the stuffing into the cavity and press on it to distribute it evenly over the bones.
5. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
6. Heat the olive oil in a large casserole.
7. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown.
8. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
9. Preheat the oven to 400 degrees.
10. Remove the meat to a platter.
11. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer.
12. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
13. At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat.
14. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones.
15. Serve each person one slice with potatoes and pan juices.

coarse stale bread crumbs, sausage meat, parsley, onion, freshly ground black pepper, garlic, veal, olive oil, salt, onion, water, potatoes

Taken from cooking.nytimes.com/recipes/3262 (may not work)