Stuffed Veal Rolls

Veal with variations. Meta seems to really like veal as a dinner dish. Was veal inexpensive in the 40s? Did you just have leftover baby cows from “freshening” your milk supply on the farm each year? It seems incongruous with her budget-mindedness otherwise.
1½ lbs. boneless veal, sliced thin
1 cup diced celery
2 tablespoons chopped onion
¼ cup butter or margarine
3 cups bread crumbs from 3 or 4-day old bread, packed
1 chicken bouillon cube
1 cup water
½ teaspoon salt
Dash pepper
¼ cup flour
1 teaspoon salt
1/8 teaspoon pepper

Wipe veal with damp cloth and cut into 5 pieces and pound well. Saute celery and onion in 2 tablespoons of the butter, add bread crumbs and toss until coated with the butter, then cool. Dissolve bouillon cube in water and add ¾ cup of it to stuffing, then add seasonings and mix well. Place a portion of the stuffing on each piece of veal. Roll up and fasten securely with tooth picks. Now coat rolls in the flour mixed with salt and pepper. Brown rolls in rest of butter, heated in skillet. Add remaining bouillon and ¼ cup water. Cover and simmer gently until meat is tender, about 1 hour. Gravy may be thickened if desired. 5 servings.

Variation No. 1: Prepare veal cutlets as above, but instead of the stuffing, place a scraped carrot and small peeled onion on each piece of veal. Roll up, fasten with tooth picks and brown rolls in hot skillet with 2 tablespoons butter. Add 1 cup tomato juice, cover and simmer until meat and vegetables are tender. 5 servings.

Variation No. 2: Use ½ cup evaporated milk and  ½ cup water in place of tomato juice in Variation No. 1. Bake in a slow oven (300° F.) about 1½ hours. 5 servings.

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