2 lbs. veal scallopini
1 1/4 tsp. salt
Dash of pepper
3 c. dry bread cubes
3 tbsp. butter, melted
2 1/2 tbsp. chopped onion
3/4 tsp. salt
1/2 tsp. poultry seasoning
Dash of pepper

Salt and pepper each piece of veal, set aside.

To make stuffing, combine bread cubes, butter, onion, salt, seasoning and pepper; add enough water to moisten (about 3 tablespoons). Top veal with stuffing. Bring veal ends together over stuffing, fasten with toothpicks. Brown in hot fat; add 1/3 cup water; cover tightly and cook slowly 1 hour or until tender, turning occasionally.