Ingredients:

3 lb Veal Breast with pocket 1500g
1 tablespoon lemon juice 15ml
½ loaf of egg bread, cut into chunks
1/3 cup shortening 80ml
½ cup chopped parsley 125ml
½ cup chopped onions 125ml
½ lb sausage 125g
2 eggs, slightly beaten
to taste: salt and pepper
½ cup chopped ham or ground beef 125ml

Instructions

Preheat oven to 500ºF (260ºC).Sprinkle Veal Breast with lemon juice and pepper.Moisten bread with a little water and set aside.Sauté onions,ham (or ground beef) and parsley in 1 tablespoon (15ml) shortening for 15 minutes.Add to the bread.Add sausage,eggs,salt and pepper.Mix well.Fill veal pocket with stuffing and secure.Place on rack in shallow pan.Roast 10 minutes turn oven to 375ºF (190ºC); roast 1½ hours,basting frequently with juices