Select a piece of veal breast and have the butcher make an opening on the underside and stuff with Bread Dressing No. 1, or Potato Stuffing. Sew up ends, dredge with salt, pepper, ginger and flour; place in hot oven, in roasting pan, with two tablespoons beef or poultry fat, an onion cut fine and a little boiling water. Turn and baste roast often until brown and tender. A little allspice and bay leaf may be added for seasoning. Lamb breast may be prepared the same way.