Veal Birds

• 1½ to 2 lbs. thin slices of veal or Beef
• ½ recipe Old-Fashioned Bread Stuffing
• 1 bouillon cube
• 1 cup water
• 1 can cream of mushroom soup

Prepare the stuffing. Place 1 or 2 spoonful of stuffing on meat, and roll the meat around it; fasten with toothpicks or tie with string. Brown on all sides in fat over medium heat. This will take around 20 minutes. Dissolve the bouillon cube in the water; pour over the birds, cover and cook slowly on top of stove, or if desired, place in covered casserole and bake at 325 degrees until tender enough to cut with a fork. (about 1 hour) Add more water as needed. Remove birds from pan or casserole to serving dish. Add mushroom soup to liquid in pan, dilute if necessary; heat and serve over the birds or pass in a gravy bowl.