Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            5 pound  breast or shoulder of veal with -- (5 to 6)
                        -- pocket
  2             cloves  garlic -- sliced
     1/2      teaspoon  ginger -- ground
  1                     carrot -- sliced
  2                     onion -- diced
  2                     matzos
  2             stalks  celery -- finely diced
  4        tablespoons  chicken fat or margarine
  2                     eggs -- beaten
  3        tablespoons  matzo meal
  1         tablespoon  parsley -- chopped
  1                cup  cooked chestnuts -- diced
  1                cup  mushrooms -- sliced
                        salt -- to taste
                        freshly ground black pepper -- to taste
                        paprika -- to taste
                        water or white wine -- for basting

Preparation:

Preheat oven to 450 degrees. Rub the meat with garlic, or insert slivers of garlic into the meat. Sprinkle ginger in the pocket. Place veal, carrot and hlaf the diced onion in a greased roasting pan. Set as ide. Soak matzos in warm water. When soft, squeeze dry. Saute remaining onion and celery in 2 tablespoons chicken fat or margarine. When onion is golden, combine with broken pieces of matzo and remaining st uffing ingredients. When stuffing is cool enough to handle, stuff the veal. Place any excess stuffing under the veal in the roasting pan. Sew up the pocket, or truss it closed. Rub the veal with the remaining chicken fat, if the meat is not very fatty. Cook for 10 minutes at 450 degrees, then reduce heat to 300 degrees and cook 30 minutes per pound. Baste occasionally with pan juices, adding water or white wi ne if needed.

Nutritional Information:

48 Calories (kcal); 1g Total Fat; (23% calories from fat); 2g Protein; 7g Carbohydrate; 47mg Cholesterol; 27mg Sodium