Name: West Bank Veal Birds
Ingredients: 8 Veal cutlets, cut thin; Salt and pepper; 1 tb Worcestershire sauce; 8 tb Rice Dressing (see #53); Flour; 1/4 ts Oregano; 1 tb Onion soup mix

If Christ be not the Substitute, He is nothing to the sinner. If He did not die as the Sin-bearer, He has died in vain. Let us not be deceived on this point, or misled by those who, when they announce Christ as the Deliverer, think they have preached the Gospel. If I throw a rope to a drowning man, I am a deliverer. But is Christ no more than that? If I cast myself into the sea, and risk my life to save another, I am a deliverer. But is Christ no more? Did He but risk His life? The very essence of Christ’s deliverance is the substitution of Himself for us, His life for ours. He did not come to risk His life; He came to die! He did not redeem us by a little loss, a little sacrifice, a little labor, a little suffering. “He redeemed us to God by his blood,” “the precious blood of Christ” (Rev 5:9; 1Pe 1:19). He gave all He had, even His life, for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Kosher, Meats, Cajun	4	Servings

INGREDIENTS

8		Veal cutlets, cut thin
		Salt and pepper
1	tb	Worcestershire sauce
8	tb	Rice Dressing (see #53)
		Flour
1/4	ts	Oregano
1	tb	Onion soup mix

INSTRUCTIONS

Pound cutlets with mallet until thin, being careful not to split meat.
Season with salt and pepper.  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.  Roll in flour and brown in hot fat.
Add 1/2 c. cold water and cover tightly so that steam will not escape. Cook
1 1/2    hrs. until brown.
Make gravy by adding Worcestershire sauce, onion soup mix, and oregano.

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