Stuffed breast of veal


2 1/2 lb. Boned veal breast

1/4 cup butter or margarine

6 tbs. Minced onion

2 cups fresh bread crumbs

1/8 tsp. Pepper

1 1/2 tsp. Ground sage

3/4 cup minced parsley

3 tbs. Vegetable oil

1/4 cup hot water

1 bay leaf

1 small onion stuck with 3 cloves 1/4 tsp. Dried thyme

How to prepare

If the veal has any cartilage, trim it off. In a large skillet, over medium heat, melt the butter and saut

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