SWISS STEAK

Wipe Round Steak with damp cloth and rub it with 4% clove of garlic. Mix and
pound into both sides of steak with the edge of a heavy plate as much whole wheat
flour as steak will take and 1 teaspoon salt. The steak may be cut into individual
servings or left whole.

Follow General Instructions 1, 2 and 3. After searing pour 4 tablespoons liquid, such
as tomato or mushroom juice, over steak, then cover with sliced onions Cover skillet,
and after vapor appears from under the lid, lower the heat and cook over very low heat
for 1144 hours. The meat should be turned once during the cooking. Turn heat off
completely 5 minutes before removing steak to serve. Garnish with parsley.

MOCK DUCK (Flank Steak)
Wipe flank steak and stuff with the following:

3 cups soft bread crumbs. 1 small onion chopped.
Y tsp. poultry dressing. 1 well beaten egg.
\% tsp. sage. 2 tbsp. melted butter.

V4 tsp. parsley.
Secure well with skewers or tie with string and follow General Instructions 1, 2 and 3.
After vapor appears reduce heat until steam stops escaping and continue cooking 1144
to 2 hours, depending on size of steak.

STUFFED PORK CHOPS

8 pork chops, cut thin. Salt and pepper.
lg cup tomato juice.
Stufing—
2 tbsp. melted butter. Y{ cup diced celery.
3 cups soft bread crumbs. 4 cup tomato juice.
1 tsp. salt. 2 tbsp. chopped onion.
Y4 tsp. poultry seasoning. | 2 tbsp. chopped parsley.

Mix together stuffing ingredients. Wipe chops with wet cloth, rub with salt and
pepper. Place 2 chops together with stuffing between, sandwich style. Follow General
Instructions 1, 2 and 3. After searing chops on both sides, pour over 44 cup tomato
juice, cover skillet and cook as instructed.

VEAL BIRDS
2 lbs. veal cutlet or veal steak cut very thin. 3 tbsp. melted butter.
8 slices whole wheat bread crumbs, toasted. Dash sage.
2 tbsp. grated onions. 4 tsp. nutmeg.
Salt.

Wipe meat with damp cloth, remove bone and trim. Cut into pieces 4 inches long and
2 inches wide. Mix together the rest of the ingredients and if it is not moist enough to
hold together when squeezed in the fingers, add a very small amount of water. Do not
make dressing too moist. Spread the dressing thinly, on the centre of each piece of
veal. Roll individually and fasten with toothpicks. Sprinkle with salt, dredge with
flour, and brown in 2 tbsp. of melted butter. Add a small amount of water and cover
tightly. Reduce heat and cook 45 minutes or until meat is tender.

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