- 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
Trim breast of veal. Slice a big pocket along top portion of rib bones.
In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.