1 breast of veal, about 8 lbs.
1 1/2 recipes basic kasha with mushrooms and onions or chives (about 4 c. cooked)
Salt and freshly ground pepper
4 tbsp. butter, butter or rendered poultry fat
1 c. coarsely chopped onion
1/2 to 2/3 c. diced carrot
2 ribs celery, diced with leaves
3 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tsp. leaf thyme, crumbled
2 to 3 c. veal or beef stock
2 to 3 sprigs parsley
2 bay leaves
2 to 3 tbsp. tomato puree

1. A pocket for stuffing should be cut into the veal by you or your butcher. Make the pocket as large as possible without tearing through top or bottom layers of meat. Kasha can be prepared in advance but it should be lukewarm when put into veal. Once stuffed, the veal should be roasted immediately.

2. Preheat oven to 375 degrees.

3. Sprinkle salt and pepper inside pocket and on top and bottom of veal. Stuff pocket somewhat loosely so stuffing can expand. Leave a 1 to 2 inch unstuffed margin at the open end. Sew the open end closed with a needle and strong kitchen thread.

4. Place 3 tablespoons of fat, onions, carrots, shallots and garlic in the bottom half of a covered roasting pan. Set veal breast, meaty side up, on the vegetables. Rub remaining tablespoon of fat over veal. Roast uncovered for about 25 minutes, until top of meat and vegetables are light golden brown.

5. Add 2 cups stock along with parsley and bay leaves. Cover the pan and roast meat for 20 minutes. Reduce heat to 350 degrees and let cook for about 2 1/2 to 3 hours. Check every 25 or 30 minutes to see if more liquid is needed in the pan and baste the roast with pan drippings. Roast is done when the meat near the back ribs can be pierced easily with a fork.

6. Remove roast to a heated platter and keep warm. Skim pan juices, removing as much fat as possible. Pour skimmed juices through a sieve into a saucepan, rubbing through as much of the vegetables as possible. Skim again. Simmer gently, gradually stirring in just enough tomato puree to impart a pleasantly bright color and to thicken the gravy slightly. Simmer for about 10 minutes and adjust seasonings.

7. Remove thread from veal pocket and slice veal through stuffing and between ribs. Portions will look very large, but there will be a wide rib bone running through each. Serve gravy in a heated sauceboat.