West bank veal birds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Veal cutlets, cut thin | |
| Salt and pepper | ||
| 1 | tablespoon | Worcestershire sauce |
| 8 | tablespoons | Rice Dressing (see #53) |
| Flour | ||
| ¼ | teaspoon | Oregano |
| 1 | tablespoon | Onion soup mix |
Directions
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 ½ c. cold water and cover tightly so that steam will not escape. Cook 1½ hrs. until brown.
Make gravy by adding Worcestershire sauce, onion soup mix, and oregano.
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