West Bank Veal Birds

8 Veal cutlets, cut thin
Salt and pepper
1 tb Worcestershire sauce
8 tb Rice Dressing
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.

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