Stuffed Breast of Veal Carinthian Style

Mix the dumpling bread with sour cream and 6 (!) eggs and let it sit.

Peel and chop the onions and carrots. Chop the parsley.

Cream butter with salt and a pinch of nutmeg. Stir in the remaining egg.

Sauté onions in a little oil and add chicken liver, but only very briefly. Salt and sprinkle with breadcrumbs.

Now mix everything, including the chopped parsley and fill the mixture into the pocket-shaped opening of the veal breast. While doing this, press it firmly backwards.

Sew up the opening with spaghetti. Chop the bones into small pieces.

Salt the breast well, brush it with butter and place it, nice side up, on top of the finely chopped bones in a roasting pan.

Place in the preheated oven and roast at about 200 °C for about 3 hours. During roasting, reduce heat and baste repeatedly with beef broth or water.

Halfway through roasting, add carrots and onions to the bones and baste again and again. If the veal breast becomes too brown, cover with aluminum foil.

Then lift the veal breast out of the pan and let rest until warm.

Roast the bones, dust with flour, continue roasting and add water. Add rosemary and bring to a boil.

Then strain the sauce, carve the veal breast, arrange and baste with the sauce and garnish with butter flakes.

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