West bank veal birds

1. Pound cutlets with mallet until thin, being careful not to split meat.
2. Seasoni with salt and pepper.
3. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks.
4. Roll in flour and brown in hot fat. Add ½ c. cold water and cover tightly so that steam will not escape.
5. Cook 1 ½ hrs. Until brown.
6. Make gravy by adding worcestershire sauce, onion soup mix, and oregano.