For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast — it's the thicker, upper portion.

　　

Ingredients

Makes 10 servings (as part of larger meal)

　　2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread

　　1/2 cup diced (1/4 inch) celery

　　1/2 cup finely chopped onion

　　1 large garlic clove, chopped

　　1 1/2 teaspoons salt

　　3/4 teaspoon black pepper

　　1/2 stick (1/4 cup) unsalted butter

　　1/2 pound chicken livers, trimmed

　　2 large eggs

　　1/4 cup whole milk

　　1 tablespoon finely chopped fresh dill

　　1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)

　　2 bacon slices

　　2 tablespoons olive oil

　　1 cup chicken stock or low-sodium broth

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Make stuffing:

Step 2

Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.)

　　

Step 3

Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl.

　　

Step 4

Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.

　　

Step 5

Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.

　　

Prepare veal:

Step 6

Trim as much excess fat as possible from veal, then lay meat on a work surface. Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Open pocket and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and cover opening with bacon slices. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

　　

Step 7

Transfer veal to a small roasting pan. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.

　　

Step 8

Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190°F, about 1 hour more.

　　

Step 9

Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing. Serve warm or at room temperature.