1 (3 lb.) breast of veal
2 c. cooked spinach or chard
1 sm. carrot
1 sm. onion
1 stalk celery
1 tbsp. parsley
1 clove garlic
1/4 c. olive oil
2 tbsp. catsup
1 1/2 tsp. salt
1 tsp. oregano or poultry seasoning
1 chicken bouillon cube
1 tbsp. water
1 c. bread crumbs (1/2 c. reg. cornmeal)
1 raw egg
1 c. white table wine (optional)

Have butcher cut a pocket or slit in veal for stuffing. Grind or chop very fine the spinach, carrot, onion, celery, parsley, garlic. Heat olive oil. Add vegetables and saute; add catsup, salt, oregano (or poultry seasoning), and chicken cube dissolved in 1 tablespoon water. Cover and simmer until vegetables are tender-crisp. Stir in bread crumbs; remove from heat. Stir in egg until smooth.

Stuff this mixture into the pocket of veal. Sew with heavy thread to close opening. Rub veal with oil; place in roasting pan. Add wine. Roast in oven 350 degrees for 15-20 minutes. Reduce heat to 275-300 degrees. Continue cooking for 1 3/4 to 2 hours, basting often with additional wine.