1 (3 lb.) veal breast
1 tsp. salt
1 lb. hamburger
2 c. moist bread crumbs
1 med. onion, chopped very fine
1 tbsp. paprika

Have your butcher make a pocket in the veal breast. If you purchase meats in a market where they are prepackaged, you can do this yourself with a very sharp paring knife. Just slice a pocket midway between the top and the bottom of the veal breast. It should be large enough to hold the meat and other stuffing ingredients.

Salt the interior of the veal breast. Mix the hamburger with the onions and bread crumbs and stuff this mixture into the pocket. Fasten the end with skewers. Sprinkle the paprika all over the outside of the veal breast and place in a shallow roasting pan. Cover with foil for the first half of the cooking time. Roast at 350 degrees for 1 hour. Then remove foil and bake uncovered for 45 minutes more. The veal should become a rich brown color.

You can make delicious gravy from the pan juices. Remove the meat to a heated platter. Add 1/2 cup water to the pan juices and thicken with a heaping tablespoon of flour dissolved in another 1/4 cup of water.