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APRICOT STUFFED BREAST OF VEAL 
1 c. finely chopped onion
1/2 c. chopped celery
1/4 c. plus 2 tbsp. butter
3 c. soft bread crumbs
2 c. diced fresh apricots (about 10 oz. whole)
1/4 c. chopped hazel nuts, optional
2 tbsp. minced fresh parsley
1/2 c. Marsala
1 egg, lightly beaten
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mace
1 breast of veal with ribs (about 5 lb.)
Salt & pepper
3 slices bacon
1 c. chicken broth
8 fresh apricots, halved
Chicken broth
1 tbsp. cornstarch

1. Saute onion and celery in butter in medium skillet over medium-low heat until tender, about 4 minutes; transfer to large bowl. Stir in bread crumbs, diced apricots, nuts, parsley, 3 tablespoons of the marsala, the egg, 1 teaspoon salt, 1/4 teaspoon pepper and the mace.

2. Heat oven to 425 degrees. Cut pocket in veal breast; fill loosely with stuffing mixture; secure with skewers. Place veal;, rub side down, in large roasting pan. Sprinkle with salt and pepper; top with bacon. Roast 30 minutes. Reduce oven temperature to 325 degrees. Add 1 cup broth and 1/4 cup of the Marsala to pan; cover tightly with aluminum foil. Roast, basting with pan juices every 30 minutes, 2 hours. Uncover; roast, basting frequently, 20 minutes. Arrange apricot halves around meat in pan; baste apricots; roast 10 minutes.

3. Remove veal and apricots to platter; keep warm. Transfer pan drippings to 2 cup measure; skim fat. Add enough broth to drippings to measure 1 1/2 cups. Transfer to small saucepan; heat to simmering. Dissolve cornstarch in 1 tablespoon Marsala; stir into broth mixture. Cook stirring frequently, until sauce thickens and bubbles for 3 minutes. Season to taste with salt and pepper. Cut veal into thick slices; pass sauce.

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