Categories: Meats, Veal, Italian 
      Yield: 4 servings 
  
      6    Apples, peeled, cored 
      6 tb Lemon juice, freshly 
           Squeezed 
    1/2    Pound veal, ground 
    1/8 ts Salt 
           Pinch of black pepper 
      1    Rib celery, minced 
      2    Sprigs parsley, minced 
      1 tb Parmesan cheese, grated 
    1/2 c  Raisins 
    1/4 ts Sage 
    1/4 c  Bread crumbs 
    1/2 c  Walnuts, chopped 
      1    Egg, slightly beaten 
      1 c  Veal stock (see part 2) 
      1 tb Honey 
      1 tb Apple brandy 
      4 tb Butter, melted 
      6    Sprigs of parsley 
           Veal stock: 
  2 1/2 lb Veal knuckles, cut into 
           2-inch pieces 
      1    Large onion 
      2    Leeks, washed, cut into 2- 
           Inch pieces 
      2    Carrots, sliced 
      2    Ribs celery, sliced 
      3    Sprigs parsley 
  
  NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1. Preheat oven 
  to 350 F.  2.  Rub the apples with lemon juice. 3. Place veal, salt, 
  pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and 
  egg in a large mixing bowl and combine.  4.  Stuff core of apples 
  with veal mixture and arrange in baking dish. 5. Combine Veal Stock, 
  honey, apple brandy, and butter.  Drizzle over apples.  6.  Bake 
  apples 20 minutes or until soft. Garnish with parsley, serve 
   
  hot. Pine nuts may be substituted for the walnuts. They are the 
  kernel of pine cone and resemble almonds somewhat in taste. VEAL 
  STOCK: Cover veal bones with water in a large stock pot and bring to 
  a boil. Add re- maining ingredients.  Simmer 2 hours.  Skim any foam 
  that may arise to the surface. Strain stock through cheesecloth. 
  Chill until needed.