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Stuffed Breast of Veal

4 pounds breast of veal

1 teaspoon sweet marjoram

1 cup bread-crums

1 teaspoon thyme

2 slices fat salt pork

1 teaspoon salt

¼ teaspoon pepper

The butcher will prepare the veal for stuffing, if requested to do So. If he has not done so, make an incision between the ribs and the meat, to form a cavity. Fill this cavity with stuffing made from the bread-crums, pork, sweet marjoram, thyme, salt and pepper. Roast, following directions for roast veal.