Stuffed Veal and Green Peas

Ingredients

• 1 piece Veal loin, with bones
• 1 cupful Chopped pork
• 1 cupful Bread crumbs
• as needed Seasoning (salt, pepper, etc.)
• 1/2 cupful Chopped mushrooms
• as needed Butter
• as needed Water
• 1 cupful Gravy or Soup stock
• as needed Flour
• as needed Green peas, boiled

Instructions

1. 1Take large bones from the veal loin. Stuff the cavities with a force-meat made from chopped pork, bread crumbs, and seasoning. Add chopped mushrooms to the stuffing for extra flavor.
2. 2Cover the sides of the veal with greased sheets of thick writing paper (or parchment paper). Place the veal in a roasting pan. Add the soup stock or gravy to the bottom of the pan.
3. 3Baste the veal well with butter and water for the first hour, then with gravy. Roast in a preheated oven at 350°F (175°C) for 12 minutes per pound, or until cooked through. During the last 30 minutes, remove the paper.
4. 4Remove the veal from the oven and keep it hot. Skim the fat from the gravy in the pan. Stir in the remaining chopped mushrooms and a little browned flour. Arrange the boiled and seasoned green peas around the veal on a serving platter.