1 1/2 pounds veal cutlets, sliced thin
Salt and pepper
1/2 teaspoon garlic powder (optional)
2/3 cup finely chopped celery
2/3 cup finely grated carrots
2 tablespoons snipped parsley
1/2 teaspoon crushed rosemary
1 cup chopped onions
1 1/2 cups beef bouillon
Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper, and garlic powder. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetable mixture onto each veal slice; roll and fasten with toothpicks. Season to taste with paprika, if desired.
Place remaining 1/2 cup onions in pan with meat. Bake until golden brown – about 1/2 hour. Pour beef bouillon into pan, lower oven temperature to 350° and bake until done – about 45 minutes longer.
Preparation time: 1 1/2 hr
Approximate calories per serving: 145
Lemon Seasoned Spinach
©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.