1 lb. veal steaks, 1/4 inch thick
1 inch cube of salt pork, finely chopped
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
Water to moisten (hot)
1 c. cream (20% butterfat)
1/4 tsp. thyme

Cut meat into serving pieces (4 x 2 inches). Sprinkle with salt and pepper. Combine salt pork, bread crumbs, eggs and hot water. Place stuffing on meat. Roll up and fasten with toothpicks. Roll in flour and brown in hot fat in heavy skillet. Turn to brown evenly. Add cream and thyme. Cover and cook slowly about 1 hour on top of range or in oven at 325 degrees.