Veal Birds With Wild Rice
|Butter||1⁄2 Cup (8 tbs)|
|Celery seed||1 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Worcestershire sauce||2 Tablespoon|
|Cooked wild rice||3 Cup (48 tbs)|
|Veal round steak slices||3|
Saute green peppers and onions in melted butter in skillet until tender; stir in celery seed, hot sauce, Worcestershire sauce and rice.
Remove from heat; cool.
Season veal with salt and pepper; cut steaks into halves.
Place generous ball of rice stuffing on each veal steak.
Roll up; fasten securely.
Dust rolls with flour; brown on all sides in small amount of fat in large skillet.
Remove veal from skillet; add 1 cup water to pan drippings.
Stir to loosen browned particles; return veal to skillet.
Simmer, covered, for 1 hour or until veal is tender.