• 1/4 cup schmaltz or oil
• 3/4 cup onions, minced
• 4 eggs
• 1-1/3 cups water
• 1 cup matzo meal
• 2 Tbs. parsley, minced
• 2 onions, peeled and quartered
• 6 carrots, chopped
• 2 cloves garlic, peeled and halved
• 1 half breast of veal, about 7 lbs. each, pocketed as large as possible without cutting through top or sides, washed and dried
• metal skewer
• 1 tsp. paprika
• 1 cup water

Prepare stuffing: Heat 1 Tbs. schmaltz in a heavy nonstick skillet over medium heat. Sauté minced onions 4-5 minutes, until softened. Beat eggs with 1/3 cup water. Add 2 Tbs. schmaltz, matzo meal and salt and pepper to taste. Add minced onions and parsley and mix well. Set aside.

Preheat oven to 375°F. Place 1 Tbs. schmaltz in a roasting pan. Arrange 2 quartered onions, carrots and garlic in bottom of the pan. Rub inside of breast with salt and pepper to taste. Stuff the pocket with reserved matzo stuffing and secure with metal skewers. Set veal over vegetables in roasting pan and rub the outside with paprika and salt and pepper to taste. Roast 30 minutes.

Add water to the pan and reduce heat to 350°F. Roast 30 minutes. Cover pan tightly with aluminum foil or lid. Roast 2-1/2 to 3 hours, until meat is very tender. Transfer meat to a carving board. Strain juices into a saucepan, pressing solids to extract all juices. Skim off fat and heat the gravy. Slice veal between bones and serve with gravy.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 203, fat 10.5g, 46% calories from fat, cholesterol 111mg, protein 8.1g, carbohydrates 20.0g, fiber 3.2g, sugar 6.0g, sodium 80mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.5, Lean meat: 0.8, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chardonnay, Cabernet Sauvignon, or Burgundy.