West bank veal birds
Yield: 4 Servings
Ingredients:
- 8 Veal cutlets cut thin Salt and pepper
- 1 tb Worcestershire sauce
- 8 tb Rice Dressing (see #53) Flour
- 1/4 ts Oregano
- 1 tb Onion soup mix
Instructions:
Pound cutlets with mallet until thin being careful not to split meat. Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat. Add 1/2 c. cold water and cover tightly so that steam will not escape. Cook 1 1/2 hrs. until brown. Make gravy by adding Worcestershire sauce onion soup mix and oregano.
