|Veal steak||1 1⁄2 Pound, cut 1/2 inch thick|
|Salt pork||1 Small (1 Inch Cube)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Cream/Evaporated milk||1 Cup (16 tbs)|
1. Wipe the veal with clean, damp cloth. Trim off skin and fat. Remove bone. Place the meat on a chopping board and pound with a mallet or the edge of a heavy plate until thin. Then cut it into pieces 3 inches wide and 4 inches long.
2. Put the veal trimmings, except the bone, through the meat chopper with the salt pork. Mix the bread crumbs with this ground meat, moisten with egg yolk and milk. Add 1/4 teaspoon salt, the pepper and the Worcestershire sauce. Spread this mixture over each piece of veal. Roll each piece up and fasten it with toothpicks.
3. Add the rest of the salt to the flour. Roll the "birds" in the mixture. Saute them in the butter or margarine in a frying pan, turning them to brown on all sides. Add the cream or milk, cover and simmer 30 minutes, or until the meat is tender.