Ingredients

1 5-pound breast or shoulder of veal with pocket
2 cloves garlic
1/2 teaspoon ginger
2-3 tablespoons rendered chicken fat or margarine

Matzo Stuffing:
1 large onion, chopped
3 tablespoons vegetable oil
1 cup fresh mushrooms, chopped
5 matzot, finely broken
1-1 1/2 cups chicken broth (or vegetable broth)
2 eggs, beaten
3 tablespoons matzo meal
1 tablespoon parsley, chopped
1 cup walnuts or almonds, chopped, optional
Salt and freshly ground pepper to taste

Directions

For stuffing, saute onion in oil until light brown, add mushrooms and saute until wilted (3-4 minutes). Add broken matzot and toast lightly. Add broth and eggs; mix until matzo is soft but not mushy. Fold in parsley, matzo meal and nuts; season with salt and pepper to taste. Put into greased baking dish; cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes. If used for meat or poultry stuffing, cool slightly before use. Stuffing may be placed into cavity of chicken, turkey or veal and roasted as directed. Makes 6 servings or stuffing for a four- to five-pound roast or bird.

For veal, preheat oven to 450 degrees. Rub the roast with garlic or insert slivers of garlic into meat. Sprinkle ginger on inside of veal pocket.

Stuff the veal pocket; sew or truss closed. Place remaining stuffing under the veal in the roasting pan. Rub the roast with chicken fat or margarine.

Cook 10 minutes at 450 degrees, then reduce heat to 300 degrees, cooking 30 minutes per pound. Baste occasionally with pan juices, adding water or additional butter if needed. Makes 8-10 servings.

Each serving contains 580 calories; 31 gm fat; 403 mg sodium; 236 mg cholesterol.