Rolled veal cutlets

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Ingredients: [ul] 1/4 c Chopped onion 1/4 c Chopped celery 2 tb Chopped green pepper 1/4 c Butter or margarine -- Melted 3 c Bread cubes 4 sl Bacon -- cooked and Crumbled 2 tb Dry white wine 1/4 ts Salt 1/8 ts Pepper 1/2 ts Poultry seasoning 6 Veal cutlets 1/3 c All-purpose flour 1/4 c Vegetable oil 1 1/2 c Water 1 ts Beef bouillon granules 2 tb Cornstarch 1/4 c Water 1/4 ts Salt 1/8 ts Pepper[/ul]Saute first 3 ingredients in butter until tender; stir in bread cubes and next 5 ingredients. Place about one-sixth of vegetable mixture in center of each veal cutlet; fold edgesover, and secure with a wooden pick.Dredge veal in flour, and brown on all sides in hot oil in a heavy skillet. Add 1-1/2 cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal, keeping warm.Combine cornstarch and 1/4 cup water, stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over veal. Yield: 6 servings.
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