Bone the veal brisket — take off the breast bone by cutting away it from the cartilage, leave ribs. Make a cut from its thin part between its external and inner meat layers on ribs to make a pocket.

Fill the pocket with stuffing. To make stuffing, mince the veal fillet, bacon and beef tongue. Add salt and ground black pepper.

Salt the stuffed brisket, cover with melted butter. Fry it in an oven, poring with its own juice from time to time.

Take ribs out of the brisket when it is ready and cut it into portions. Pour it with its own juice.

Serve fried potato

and baked onion as garnish. Decorate with parsley greens