Roast Breast of Veal Stuffed with Sweetbreads and Herbs

Here is a very good recipe for roast veal. It requires time spent on it in preparation, but once it is in the oven, it needs little attention. Breast of lamb can be substituted for the veal, but it is fattier and needs more trimming. If you cannot get sweetbreads, use veal or lamb’s kidney, neither of which needs blanching, but the fatty core should be removed.