Alright, just stuffed my veal breast. (diced carrots, mushrooms, onions, garlic, spinach, bread crumbs, salt/pepper, parsley and thyme sauteed in the deglazed - chick broth/white wine-pan from browning the breast. Into the roasting pan on a bed of carrots, celery and onions, more wine/broth. Now, a couple quetions, do I cover the entire thing in foil? Cook low and slow, 300-325 for 2-3 hrs? Or 350 for 2 hrs?
Also, how do I carve it? It has those soft cartlidge pieces at one end...
Thanks for all your advice!