Classic viennese beef soup
Wash the veal breast and pat dry with kitchen paper. If necessary, widen the pocket opening by hand or with a cooking spoon. Pour themilk into a bowl and soak the bread roll cubes. Squeeze themout andmix well with melted butter, eggs and chopped parsley. Season with nutmeg, pepper and salt. Fill the veal breast with the stuffing using a spoon. Push firmly into the cavity using a fist. Tightly sew the opening with thread. Rub the outside well with salt and pepper.
Place the chopped bones into a baking dish and put the breast of veal, upside down, on top of the bones. Distribute some generous flakes of butter over the meat. Roast in a preheated oven at 200 °C for about 15 minutes. Baste with the juice, reduce heat to about 160 °C, and roast for another 30 minutes. Turn the breast over and roast for 1 1/2–2 hours Baste regularly, adding a little water if necessary. Remove the meat, wrap in greaseproof paper. Leave it to stand for at least 30 minutes in a warm place. Pour about 250 ml water into the meat juices, mixing in any residue from the dish and simmer well. Drain the fluid. Carve the meat, and place the slices on warmed plates with a little juice.