West Bank Veal Birds
- 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
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.
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.
