---------- Recipe via Meal-Master (tm) v8.01
       Title: Stuffed Veal Breast
  Categories: German, Veal, Pork/ham, Ground beef
       Yield: 4 servings
     1/2 lb Ground beef; lean                 1/4 lb Ground pork
       1 ea Egg; large                          1 c  Bread crumbs; soft
       1 tb Lemon juice                       1/8 ts Nutmeg
     1/2 ts Salt                                1 x  Pepper; to taste
       4 lb Breast of veal; with brisket        3 tb Shortening
       2 ts Paprika                             2 ea Bay leaves
       6 ea Cloves; whole                     1/2 ts Rosemary
     1/2 ts Basil                               2 c  Water
   Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
   for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks
   or skewers.  Brown roast in melted shortening in ovenproof casserole. To
   the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
   water.  Bake in a covered casserole at 325 degrees F for 2 hours or until
   veal is tender.  Slice veal and serve immediately.