4 lb. breast of veal (make pocket at grocers)
1 tsp. salt
4 tbsp. butter
1/2 tsp. marjoram
2 tbsp. melted butter
1 box stuffing mix

Wash meat and wipe dry. Fix stuffing mix as directed. Fill pocket with stuffing and fasten with skewer. Brush meat with melted butter and salt and sprinkle with marjoram. Roast, uncovered, for 3 hours at 325°F. Cover during last half hour.

Note: Veal requires long, slow cooking to soften it. Veal is always cooked well done.