Roast Breast of Veal.
Make incisions between the ribs and the meat, and stuff with a force-meat of dry bread-crumbs, chopped pork or ham, pepper, sweet marjoram, and one beaten egg. Save a little to thicken the gravy. Roast slowly, basting often and copiously. Dredge at the last with flour, and baste well, when this has colored, with butter.