STUFFED LEG OF VEAL

5 lb leg of veal
1 tb salt
1/2 tsp ground pepper
2 garlic cloves, peeled and crushed.

Take out the bone of the leg of veal and season the leg inside and outside with the salt, pepper and garlic cloves.

Stuffing for the leg:
1/2 lb ground pork
2 oz ground ham
1 onion chopped
1 green pepper, chopped
1 tomato, chopped
1/2 cup stuffed green olives, sliced
2 hard boiled eggs, chopped
1 tsp salt

Sauté the pork, ham, vegetables and salt. Cook at low for a few minutes. Remove from the stove and add the olives and chopped eggs. Stuff the leg and sew it carefully. Put the meat in a roasting pan, covered with aluminum foil, and cook in a 350 F oven for 1 1/2 hour. Transfer the leg to a platter. To prepare the gravy, spoon off the excess fat, leaving about 1 tb. Put the pan in the stove in low. Add 1 tb flour, scraping the browned bits. Cook for 1 minute or two. Add 1/2 cup chicken or beef stock, bring to a boil, lower the heat and simmer for a few minutes. Adjust seasoning. Serve with the leg, in a sauceboat. Serves 8 or more, in slices.