Breast of Veal with Potato Stuffing

Preheat oven 350 degrees

5 lb breast of veal

Oil

2 1/2 tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

½ tbsp paprika

Stuffing:

2 cups grated potato

1 large onion

¼ cup matzo meal

1 egg

1tbsp oil

¼ tsp salt

¼ tsp pepper

Have butcher cut a pocket in the veal.

Wipe oil all over veal.

Sprinkle with first group of spices.

Grate raw potatoes and onions.

Lightly beat egg and mix with the rest of the stuffing ingredients.

Fill the veal pocket with potato mixture and close the opening with thread.

Wrap in aluminum foil and place in bottom of roasting pan.

Add 2 inches if water to pan.

Roast covered for 2 hours.

Unwrap meat and add more water as need to cook for another hour or until tender.

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