• Ask your butcher to prepare the veal breast for you by undercutting it, i.e. to a pocket cut into it.
• Preheat the oven to 140°C.
• For the filling, remove the crusts from the bread, soak them in milk for a few minutes, then squeeze them well and cut into cubes.
• Heat the beef bone marrow in a pan, add the onion and brown briefly, then add the parsley. Mix in the bread cubes.
• Add the eggs and season with salt, pepper and nutmeg.
• Fill the the pocket in the veal breast. Do not use too much filling – it will expand during roasting. Sew up the opening or tie it closed with kitchen string.
• Put the veal bones in a roasting tin large enough for the breast and place the stuffed breast on the bed of bones.
• Pour in the hot stock. Roast the breast until the stuffing has reached a core temperature of 60°C (3–4 hours).
• Baste the meat with the pan juices regularly as it cooks. 
• Switch the oven temperature to 220°C top heat (or heat the grill to high and place the veal under it) and let the breast colour for ten minutes. Remove from the oven and keep warm.
• To make the sauce, return the pan with the bones to the oven and reduce the pan juices a little.
• Strain the pan juices into a saucepan and stir in the cold butter.
• Add a little flour if desired and bring to the boil briefly to thicken the sauce.
• Remove any thread or string, then slice the veal breast and serve with the sauce.

Step by Step nachkochen: