One cup of finely chopped onions,
Three tablespoons of finely chopped parsley,
One green pepper, chopped fine,
One-half cup of shortening.
Mix thoroughly and then cook slowly so that the onion does not brown. When tender add
One teaspoon of paprika,
Two teaspoons of salt,
One teaspoon of pepper.
Mix thoroughly and then cool and fill into veal. Sew the opening with a darning needle and a stout string or fasten with toothpicks. Dust the meat well with flour and then place in a hot oven to brown. Then reduce the heat of the oven to moderate and roast, allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound. Baste every ten minutes with:
One-half cup of vegetable salad oil in