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Mock Birds
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 30. The excerpt below is the record exactly as published.
Mock Birds. Take thin veal steak cut in slices 3 by 5 inches. Put in center of each a little chopped boiled ham, a small lump of butter, salt and pepper, chopped parsley and a little chopped onion. Make little rolls of th^ and tie, or pin with toothpick. Brown them well in hot butter, add a little soup stock and flour and boil. Add 1 cup of sour cream shortly before serving
Cook this with the app: pantry check, scaling, and the assistant.