This cut of meat is usually stuffed with forcemeat.

FORCEMEAT:

2 lbs. of finely minced pork meat, seasoned with salt
1 lg. onion, cooked in butter until tender
1 clove garlic, minced very fine
2 tbsp. fresh chopped parsley
1 whole egg
Seasoning: sweet basil, rosemary leaves, oregano, etc.
Salt and pepper to taste

Mix all the ingredients well. Stuff the veal pocket. Braise in a tightly covered baking pan. Bake at 325 degrees for 5 pounds of veal, about 2 1/2 hours.

BRAISED VEAL: Sear the veal in butter in a large skillet until brown and somewhat crispy on the outside. Turn heat off. Drain all the fat. Put the stuffed, breast of veal into a baking roaster with a tight fitting lid. Add 3 medium onions, cut into quarters; 2 large carrots and a stalk or two of celery. Season with "abatte gras".

ABATTE GRAS: Chop 2 tablespoons of salt pork with a large clove of garlic and 1 generous tablespoon of parsley. Method: Chop and beat all the ingredients on a large chopping block, until well mixed - it will look like soft butter when it is ready.)

Add 1/2 cup GOOD red wine mixed with a little water. Put the roaster with all the ingredients into the oven. Be sure the lid is tight on the roaster or braising pan (brasserie).