5 lb. breast of veal
1 large onion, diced
1/2 cup diced celery
2 tbsp. butter
2 tbsp. minced parsley
1 cup matzoh, finely broken
3/4 tsp. salt
dash white pepper
2 3/4 cups concord grape wine
1 (11 oz.) can tomato and mushroom sauce
1 egg, beaten
1 tsp. paprika

Have your butcher cut a pocket in the veal. Sauté the onion and celery in butter until onion is golden brown. Add the parsley, crushed matzo, salt, pepper, 1 3/4 cup wine and beaten egg. Fill the veal pocket with this mixture. Fasten with skewers. Add the tomato and mushroom sauce plus 1 cup of wine to the bottom of the pan. Place veal in the sauce and sprinkle meat with paprika. Cover and bake at 350°F for 2-1/2 hours, or until tender. Baste occasionally and uncover during the last 1/2 hour to brown the veal.

Yield: 6-8 servings