Boneless Veal Birds

Ingredients

• Cut up veal, or leaf steak in pieces about 2 inches square
• Dust all with pepper
• and salt
• a strip of bacon
• enough water to cover them
• thicken gravy with a little flour

Method

1. 1

   Pound each piece of veal until flat.

2. 2

   Roll up each piece with bacon inside and tie with string.

3. 3

   Dip in flour and brown in a mixture of butter and dripping.

4. 4

   When browned, pour on enough water to cover and let simmer gently for about 2 hours.

5. 5

   Thicken gravy with a little flour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.

Cut up veal, or leaf steak in pieces about 2 inches square, and pound each piece until it is quite flat. Dust all with pepper and salt, and lay on each piece a strip of bacon, roll it up and tie with string, dip each piece in flour and brown in a mixture of butter and dripping; when birds have become brown pour on enough water to cover tihem; let them simmer gently about 2 hrs., thicken gravy with a little flour

Cook this with the app: pantry check, scaling, and the assistant.