Veal Birds

Ingredients

• 2 slices veal cutlet
• 2 slices bread
• 1 t. chopped onion
• 3 T. melted fat
• 1 t. salt
• % to 1 t. summer savory
• 14 t. pepper

Method

1. 1

   Soak bread in cold water and squeeze out as dry as possible.

2. 2

   Add other dressing materials to bread and mix thoroughly.

3. 3

   Cut veal into 4-inch pieces.

4. 4

   Roll dressing in each piece of veal and skewer with tooth picks.

5. 5

   Roll in flour.

6. 6

   Sear in hot fat in frying pan.

7. 7

   Place in buttered baking dish or casserole and cover with sauce made from fat in pan by adding a little flour and water.

8. 8

   Bake 30 minutes in medium oven.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.

Veal Birds Baked Potatoes Dessert BREADED VEAL 2 slices veal cutlet (about 2 lbs.) y-2 c. crumbs 1 t. salt 1 ^gg, slightly beaten % c. flour 2 T. fat 1. Sprinkle veal with salt. 2. Dip in flour, egg and crumbs. 3. Put fat in hot frying pan, add cutlets and saute until well browned on each side. 4. Cook slowly until tender, about 20 minutes. TOMATO SAUCE 1 c. strained tomatoes 2 T. fat 14 t. salt 2 T. flour 1. Make as White Sauce. 2. May be seasoned by adding 2 cloves, a bay leaf, 3 allspice berries or a slice of onion. VEAL BIRDS 2 slices veal cutlet Dressing 2 slices bread 1 t. chopped onion 3 T. melted fat 1 t. salt % to 1 t. summer savory 14 t. pepper

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