Veal Casserole - cooking recipe

Ingredients

4 veal cutlets
flour (for dredging)
salt and pepper to taste
1 can cream of mushroom soup
dash of sherry or Worcestershire sauce (optional)

Preparation

Remove any fat or gristle from cutlets and cut them into 1 1/2 to 2-inch pieces.
Dust with flour, salt and pepper.
Place in casserole dish and pour soup over top.
Add sherry or Worcestershire sauce, if desired.
Bake in slow oven (300\u00b0) for about 2 hours.
Serve over rice.