4 or 5 lb. breast of veal with pocket

STUFFING:

Saute in 1/3 cup of vegetable shortening until soft: 1 diced clove of garlic 1 can of mushrooms or fresh sliced mushrooms 1 stalk celery, diced 1 carrot, diced

Add this to 2 cups of seasoned bread crumbs or matzo farfel that has been dampened with 1/2 cup of water. Mix well. Add salt and pepper to taste. Put into pocket and secure with skewers.

Place in roasting pan with cover. Mix: 1 c. water 1/2 c. ketchup 1 sliced onion 1 stalk sliced celery 1 bay leaf Pepper & garlic salt to taste

Pour over veal and bake 2 1/2 to 3 hours at 350 degrees. Uncover and bake for another 30 minutes to brown. Add water if needed and baste. Cool gravy and remove fat.