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Breast of Veal Roasted

Make incisions between the ribs and the meat, and fill with a force meat made of fine bread crumbs, bits of pork or ham chopped "exceedingly small," salt, pepper, thyme, sweet marjoram and beaten egg. Thicken the gravy with a little of the force meat. Roast slowly, basting often. Dredge at the last, with flour, and baste well once with butter melted, as with the loin.