Pound meat well and scald with hot vinegar. Dredge with flour, fry in butter and add stock and onion. Cover and simmer for 2 hours. Half hour before serving, take meat from pan, cut crosswise into thin slices, leaving every other slice not completely cut through. Combine bread crumbs, butter, egg and onion and place between the partially cut slices. Skewer meat with toothpicks. Return to pan, sprinkle with flour and cook for half hour. If necessary, add a little stock for the last cooking.
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