Stuffed Breast Of Veal

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1127
FAT
188%
CHOL
235%
SOD
37%

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Ingredients for 8 servings

An 8- to 10-pound breast of veal

2 cups sliced onions

6 tablespoons chopped parsley

6 unpeeled cloves garlic, or more, to taste

1 cup matzoh meal

1/4 to 1/2 cup water

6 carrots, coarsely chopped

2 tart apples, cored and diced

3 cups chopped onions

Salt and freshly ground black pepper to taste

1 1/2 cup chicken fat or vegetable oil

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