Veal Birds
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 36. The excerpt below is the record exactly as published.
Veal Birds Take cutlets of veal from the upper part of the leg, cut half an inch thick. Pound these with a wooden mallet 84 PRINCIPLES OF FOOD PREPARATION until reduced one-half in thickness. Cut the meat into strips about four inches long and two wide, spread each strip with stuffing (see Chapter IX, page 74) to which has been added the trimmings of the veal, finely chopped, with a little ham or bacon. Roll each strip up like a jelly- roll, fasten with wooden toothpicks
Cook this with the app: pantry check, scaling, and the assistant.