1 c. pre-fried ground beef
1/2 onion, finely diced (white or yellow)
1 c. dried French bread (soak & drain well)
1/2 c. Romano cheese, grated
2 eggs
1 tbsp. fresh parsley, chopped
10 oz. pre-cooked, well drained spinach
Salt, dry red pepper & garlic, crushed or powder to taste
3 1/2 lb. breast of veal roast with pocket for stuffing
Oregano & rosemary for garnish

Pre-fry ground beef and onions together. Separately pre-cook approximately 10 ounce of spinach. Drain both well. Let cool to room temperature and mix with 1 cup of pre-soaked, well drained dried French bread, 2 beaten eggs, herbs (including garlic) and Romano cheese. Mix well. The stuffing should be damp and compact. Stuff into the veal pockets and seal with cooking nails and secure with string. Lightly rub outside of roast with olive oil and a little oregano. Top with a fresh sprig of rosemary. Roast in preheated 350 degree oven in open roasting pan. Bake on one side for 1 hour and turn over. Bake until done (total approximately 1 to 1 3/4 hours.)