1 (4-5 lbs.) breast of veal
1 med.-size loaf stale hard Italian bread
1 (3 oz.) box white raisins
2 tbsp. pignoli nuts
2 tbsp. chopped fresh parsley
1 lg. whole egg
1 c. shredded Mozzarella cheese
1 lg. clove garlic, crushed
1/4 tsp. salt
1 (3 oz.) container mushrooms, stems and pieces

Make a pocket in veal. Slightly soak bread in water and squeeze dry through a strainer. Mix remaining ingredients with 3/4 of bread (reserving rest if needed, according to size of pocket). Stuff 3/4 full allowing for expansion. Sew pocket closed. Season outside of veal with paprika for color.

Place veal in baking pan with cover (or glass baking dish covered with aluminum foil). Add 1 cup water or 1 cup dry wine, plus 1/2 cup water.

Place in 350 degree oven and baste occasionally. Cooking time is approximately 3 hours. Remove cover for last half hour only, to brown. Serves 4.