Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

Salt

Pepper

¼ cup water

Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.

Paprika Veal

Shoulder cubes

MENU IDEA
Paprika Veal
Baked Potatoes
Brussels Sprouts
Cabbage Salad
French Bread
Butter or Margarine
Cherry Torte
Beverage

1½ pounds veal shoulder, cut into 1½ inch cubes

3 tablespoons lard or bacon drippings