Veal Birds

Ingredients

• 2 1/2 lbs. veal
• 1/2 lb. salt pork
• 1 c. cracker crumbs
• 4 eggs
• Juice of small lemon
• Bit of butter

Method

1. 1

   Select slices of veal from the leg, cut as thinly as possible, remove bone, skin, and fat.

2. 2

   Cut in pieces 2.5 inches long by 1.5 inches wide, each piece making a bird.

3. 3

   Chop trimmings of veal and a small piece of fat salt pork, and add one-half their measure of finely crushed crackers.

4. 4

   Season with pepper, cayenne, poultry seasoning, lemon juice, and onion juice.

5. 5

   Moisten with beaten egg and water.

6. 6

   Spread each piece with a thin layer of stuffing, taking care not to have the mixture come too close to the edge.

7. 7

   Roll, and fasten with skewers or toothpicks.

8. 8

   Sprinkle with salt and pepper, dredge with flour, and saute in hot butter until a golden brown.

9. 9

   Put in a stew pan, add rich milk to half cover meat, and cook slowly 25 minutes or until tender.

10. 10

    Serve on small pieces of toast and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 73. The excerpt below is the record exactly as published.

Veal Birds Method. — Select slices of veal from the leg, cut as thinly as possible, remove bone, skin, and fat. Cut in pieces 23^ inches long by 13^ inches wide, each piece making a bird. Fig. 24. Lamb: cuts from ribs and loin. Chop trimmings of veal and a small piece of fat salt pork, and add one-half their measure of finely crushed crackers. Season with pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with beaten egg and water. Spread each piece with a thin layer of stuffing, PROTEIN— VEAL, LAMB, MUTTON 169 taking care not to have the mixture come too close to the edge. Roll, and fasten with skewers or toothpicks. Sprinkle with salt and pepper, dredge with flour, and saute in hot butter until a golden brown. Put in a scew pan, add rich milk to half cover meat, and cook slowly 25 min- utes or until tender. Serve on small pieces of toast and garnish with parsley. 6. Veal Loaf 23^ lbs. veal 3^ c. catsup 3^ lb. salt pork 1 c. cracker crumbs 4 eggs Cayenne, salt, pepper Juice of small lemon Bit of butter

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