Preheat oven to 350℉.
Soften bread crumbs with milk or cream.
Add salt, pepper, garlic, beaten egg, fried onions, bread crumbs to chop meat.
Stuff veal pocket and close end. Tuck flap under to prevent meat from coming out. Use basting pins if necessary.
Season outside of veal with course salt, pepper, and garlic.
Mix water and bouillon cube. Use around bottom of pan.
Cover in oven 1 ½ hours.
Uncover for ½ hour. Should roast about 2 to 2 ½ hours.
Taste gravy and see if it needs "doctoring." If necessary, thicken with a little flour. Strain gravy when finished.