Stuffed Breast Of Veal

4-pound veal breast, with pocket
2 cups beef broth or bouillon
2 slices bread, cut in 1/4-inch cubes
1/4 teaspoon chili powder
1 medium apple, peeled and diced (1/4-inch)
2 tablespoons cooked rice
1 tablespoon minced parsley
1 teaspoon salt
2 hard-cooked eggs, chopped

Oven: 400/350 degrees

Put bread cubes in a bowl and pour one cup of broth over them. Let stand until bread is completely moistened. Combine chili powder, apple, cooked rice, parsley, salt and chopped eggs. Add mixture to bread and mix well.

Stuff mixture into veal pocket and skewer pocket together. Place veal in a shallow roasting pan and pour remaining cup of broth over the meat. Roast at 400 degrees for thirty minutes.

Reduce heat to 350 and cook one hour. Turn meat and cook one hour more or until done. Serves six.

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