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1
Wipe the meat well with a damp cloth.
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2
Rinse the watercress well and drop it into boiling water.
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3
Let stand about 10 seconds.
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4
Drain well and, when cool enough to handle, squeeze it to extract excess moisture.
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5
Chop it and set aside.
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6
Put the pork in a deep saucepan and add the two cups of chopped onion and the finely minced garlic.
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7
Cook, stirring, about five minutes and add the mushrooms, chopped thyme and chopped bay leaf.
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8
Cook, stirring occasionally, about 15 minutes.
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9
Add the chopped watercress and stir to blend well.
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10
Remove from the heat.
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11
Stir in the bread crumbs and add the beaten eggs, salt and pepper to taste.
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12
Stir and let cool.
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13
Meanwhile, preheat oven to 400 degrees.
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14
Stuff the veal with the watercress mixture and sew up the pocket all around to enclose the filling.
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15
Sprinkle the meat on all sides with salt and pepper to taste.
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16
Heat the butter in a heavy skillet or roasting pan and add the veal, skin side down and bone side up.
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17
Bake 15 minutes and turn the meat skin side up.
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18
Bake 15 minutes longer.
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19
Scatter the celery, green peppers, coarsely chopped onion, coarsely chopped garlic, whole bay leaf, thyme sprigs and tomatoes around, but not on top of, the meat.
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20
Cover closely with foil and bake one hour.
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21
Reduce the oven heat to 350 degrees.
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22
Uncover the meat and bake 30 minutes longer.
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23
Let stand about 10 minutes before slicing.
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24
Serve with vegetables in sauce surrounding the roast.
