2 tbsp. oil
1 onion, chopped
1 (10 oz.) pkg. frozen chopped spinach, cooked and squeezed dry
1/2 lb. pork sausage
1 egg, beaten
3 tbsp. Parmesan cheese, grated
Salt and pepper
1 boned breast of veal with pocket (about 2 lbs.)
2 tbsp. butter

To make the stuffing, heat the oil in a large saucepan. Add the onion and cook until soft. Stir in the spinach, sausage, egg, cheese, salt and pepper. Stuff the veal with the mixture and sew up or skewer the opening. Place in a 3-quart casserole and dot with the butter. Cover and bake in a 325 degree oven for 2 hours, turning once. Remove the thread or skewers and slice the veal. Serve hot, with the pan juices poured over or cold. Yield: 6 servings.