Stuffed Breast Of Veal
["2 (13 to 15 oz.) cans chicken broth", "1/2 c. parboiled rice", "olive oil", "1 medium onion, diced", "1 large celery stalk, diced", "1 small head escarole (about 3/4 lb.), coarsely chopped", "1/4 c. dark seedless raisins, chopped", "rubbed sage", "salt", "pepper", "1 (6 lb.) veal breast (with pocket for stuffing)"]
["About 3 hours before serving:", "In 1 quart saucepan over high heat, heat 1 1/3 cups chicken broth to boiling;", "stir in rice. Reduce", "heat", "to", "low;", "cover", "and simmer 20 minutes or until rice is tender and all liquid is absorbed."]
["chicken broth", "rice", "olive oil", "onion", "celery stalk", "head", "raisins", "sage", "salt", "pepper", "veal breast"]