Wash the veal breast inside and out, pat dry and, if necessary, widen the pocket-shaped opening a little more with your hand or a wooden spoon. Pour milk into a bowl and soak the bread cubes in it. Squeeze out the breadcrumbs and mix well with melted butter, eggs and chopped parsley. Season with nutmeg, pepper and salt. Stuff mixture into veal breast with a spoon. Press with a clenched fist from time to time so that the filling reaches all the way to the back. Sew up opening well with kitchen twine. Rub veal breast well with salt and pepper. Place chopped bones in a roasting pan and place the veal breast on top, top side down. Spread some butter flakes over it and roast in preheated oven at 200 °C for about 15 minutes. Then pour in veal jus, reduce heat to about 160 °C and roast for 30 minutes. Turn the veal breast and roast for 1 1/2-2 hours. Meanwhile, baste repeatedly and add more water if needed. Lift out veal breast, wrap in buttered paper and let rest warm for at least 30 minutes. Pour about 250 ml of water over roast residue, dissolve drippings and boil thoroughly. Strain off juices. Carve veal breast, place slices on preheated plates and drizzle with gravy.
Preparation Tip:
RECOMMENDATION: Tomato, cucumber or leaf salads
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