Stewed Veal Birds
|Boneless veal round steak||2 Pound, 1/2 inch thick, cut into serving pieces|
|Dry bread cubes||3 Cup (48 tbs)|
|Butter||3 Tablespoon, melted|
|Chopped onions||2 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
With meat mallet, pound steak till very thin.
Sprinkle liberally with salt and pepper.
For stuffing, combine bread cubes, next 4 ingredients, and dash pepper; add enough water to moisten, about 2 teaspoons.
Top veal with bread mixture.
Roll jelly-roll style; fasten with wooden picks.
Brown in hot shortening.
Mix together soup and 1/4 cup water; pour over meat.
Cover tightly and cook slowly 1 hour or till tender, turning veal birds occasionally.