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1
Cut a pocket in veal breast, or ask your butcher to do it for you.
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2
Season pocket with salt and pepper.
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3
Preheat oven to 325 degrees.
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4
Set aside veal to reach room temperature.
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5
In a skillet melt butter over medium-high heat.
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6
Add onion and celery and saute until onion is tender and golden.
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7
In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock.
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8
Season with salt and pepper; mix well.
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9
Stuffing should be fairly wet; add a little more chicken stock if needed.
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10
Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly.
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11
Use a trussing needle and string to sew up pocket.
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12
Season roast on all sides with salt and pepper and liberally sprinkle top with paprika.
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13
Place in roasting pan, top side up, and roast 3 1/2 hours in all.
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14
Baste top with 1/2 cup chicken stock every 45 minutes.
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15
Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce.
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16
Set roasting pan over medium-high heat and add remaining 3 cups chicken stock.
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17
Deglaze pan, scraping up browned bits and incorporating them into stock.
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18
Boil until stock reduces to 1 1/2 cups.
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19
If desired, thicken sauce with arrowroot or butter, or leave as is.
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20
Cut center portion of veal breast along chine bone separations into 6 servings.
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21
Spoon gravy over each portion.
