STUFFED VEAL BREAST

      Title: STUFFED VEAL BREAST
  Categories: German, Meats, Main dish
       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.
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