Stuffed Veal Breast

• 4 lbs. breast of veal
• 1 teaspoon salt
• 4 tablespoon

Wash meat and wipe dry. Cut pocket in veal breast with sharp knife. Soak bread in milk for 10 minutes. Squeeze out excess milk. Brown onion in butter. Cool, add bread, seasoning and egg. Toss lightly. Fill pocket and fasten with skewer. Brush meat with melted butter, salt and sprinkle with marjoram. Roast uncovered for 3 hours at 325°. Cover during the last half hour.