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1
Have the butcher trim the breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier.
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2
Heat the fat in a large skillet.
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3
Add the onions and saute slowly until they are soft but not brown.
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4
Stir in the matzoh meal, apples, parsley, salt and pepper.
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5
Mix well.
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6
Add enough water to make the mixture moist, so it holds together without being gummy.
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7
You should have about four cups of stuffing.
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8
Remove from the heat and allow to cool.
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9
Just before cooking, stuff the pocket of the veal with the stuffing and skewer the opening closed.
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10
Preheat oven to 350 degrees.
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11
Scatter the sliced onions, garlic and carrots in the bottom of a large roasting pan.
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12
Place the stuffed breast of veal on top and rub it with salt and pepper.
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13
Add enough water to the pan to cover the vegetables but not the roast.
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14
Cover the pan with aluminum foil, place in the oven and roast for two hours.
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15
Uncover the roast and roast for another hour or so, until the top is crisp and brown.
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16
Transfer the roast to a large carving board.
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17
With a slotted spoon remove the vegetables from the roasting pan and place them in a sieve suspended over a bowl.
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18
Skim as much fat as possible from the juices remaining in the roasting pan.
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19
Press the vegetables through the sieve and stir them back into the juices in the roasting pan.
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20
Place over medium high heat and cook, stirring and scraping the pan to loosen any particles clinging to the roasting pan.
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21
Taste the sauce for seasoning.
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22
Slice the roast into portions, cutting down between the ribs.
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23
Arrange the slices, each with a rib and stuffing, on a serving platter.
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24
Pass the sauce on the side.
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25
To serve a half portion, cut the slice of meat and stuffing away from the bone and divide it in half.
