Stuffed Veal Cutlets - cooking recipe

Ingredients

4 boneless veal cutlets (4 oz. each)
1 c. packaged herb seasoned stuffing
1/2 lb. pork sausage
1/4 c. finely chopped celery
3 Tbsp. shortening
1 (10 oz.) can cream of mushroom soup
1/4 c. milk

Preparation

Pound meat until 1/4-inch thick.
Prepare stuffing as directed on package.
Brown sausage and drain thoroughly.
Stir sausage and celery into stuffing.
Press 1/2 cup stuffing on each piece of meat to 1/2-inch of edge.
Roll up, beginning at narrow ends and secure with wooden picks.
Brown veal in shortening.
Remove meat from pan; drain pan of fat and add soup and milk.
Heat thoroughly, stirring constantly.
Add meat; cover and simmer 45 minutes, or until tender.