The Jersey Bounce

We always had to shlep 35 or 40 miles over to New Jersey from the Bronx to a relative's house for Passover. My Uncle Simon performed the seder in the old-fashioned style. He did the full nine innings. No pinch hitters allowed. There was no shortening of the service due to rain or hunger. I used to sit there and die from hunger until he got through with the eggs and parsley.

I went for two reasons - the meal and the prizes that were hidden around. Because I was the fattest kid in the family, the others almost always beat me to the prizes. There was always a lot of noise because there were approximately 18 people at the seder and just as many dogs.

Somewhere after the prizes and between the arrival of Elijah through the open door, I used to fall asleep on the couch and had to be shlepped all the way back to the Bronx. Once I woke up in the middle of an argument between my mother and father. Each was saying, "You carry him this year! I carried him last year!

Stuffed Veal Pocket

INGREDIENTS

4 to 6 pound veal roast (have butcher make a "pocket")
1-1/2 teaspoons salt
1/4 teaspoon pepper, or to taste
1 teaspoon paprika
Potato Stuffing (see recipe)
1 clove garlic, put through garlic press or minced fine)
1 tablespoon melted fat, oil or margarine
1 tablespoon Kitchen Bouquet
1 onion, cut into slices
1 cup boiling water
Crab apples for garnish

STUFFING FOR VEAL POCKET

Combine:

1-1/2 cups grated potatoes, drained
1 egg
1 onion, grated
1 teaspoon salt
Pepper to taste

Season veal roast with salt, pepper and paprika. Stuff pocket in roast with the potato stuffing. Skewer closed or sew.

Spread minced or crushed garlic over roast. Combine tablespoon of melted fat with Kitchen Bouquet and baste roast with mixture. Put sliced onion and 1 cup boiling water in a roasting pan. Add seasoned, stuffed veal roast and roast meat in 325 degree oven, covered, for 1 hour. Then remove cover, continue to roast until meat is tender. This will take another 1-1/2 to 2-1/2 hours, depending on size of roast. Baste often after cover is removed. Serve with spiced crab apples

Serves 6 to 8