Meat Birds

This recipe is from 1967 before all of the health effects of MSG came out. I did not try this recipe. In which if MSG effects you , can leave it out.

Meat Birds
Mrs. Lloyd L. McCullough

1 pound veal or pork steak
flour
salt
pepper
1 medium onion
1 clove garlic
4 Tablespoons shortening
6 sprigs parsley
3 cups rye bread crumbs
1 egg
1 can ( 10 1/2-oz) consomme`
1/2 teaspoon monosoduim glumamate
1/2 teaspoon caraway seeds

Pound meat until thin and flat; then cut eight uniform pieces about 4 x 6-inches. Coat meat with flour, sprinkle with salt and pepper. Make stuffing as follows; chop onion and garlic finely and brown slightly in 2 Tablespoons shortening. Remove from fat and mix with chopped parsely, bread crumbs, slightly beaten egg, 1/2 can consomme`, msg and caraway seeds. Mix well. Put a heaping Tablespoon stuffing on each center of meat. Bring meat sides together over stuffing and fasten with toothpick. Heat remaining 2 Tablespoons fat in skillet already used and brown bird on all sides. Pour remaining consomme` over birds. Cover and cook over low heat about 30 minutes. Serves 4.