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Stuffed Breast of Veal

Make an incision between the ribs and the meat to form a cavity, in which to place the stuffing. The butcher will, however, prepare the veal for stuffing, if ordered to do so. Use for the dressing one cup of bread crumbs; one-fourth pound of fat salt pork; one teaspoon of sweet marjoram; one teaspoon of thyme; one teaspoon of salt; one-fourth teaspoon of pepper. The pork should be chopped very fine and should make about a large tablespoon when chopped. Butter may be used in its place, if preferred. Roast the same as plain veal.