Veal Birds

Ingredients

• veal from the loin or round
• 1 egg, beaten
• pork fat
• hot water
• bread crumbs
• flour
• salt and pepper
• milk or cream
• lemon juice
• toast
• ground onions

Method

1. 1

   The veal must be sliced very thin.

2. 2

   Trim the edges of each slice and grind the trimmings with some pork fat.

3. 3

   Add the same quantity of bread crumbs as ground meat.

4. 4

   Grind a small onion for every cup of meat mixture and mix all together with the seasonings, egg and a little hot water to make a moist but fluffy filling.

5. 5

   Spread mixture on the slices of veal, roll up tight and fasten each bird with a skewer.

6. 6

   Mix salt and pepper with some flour and dredge each bird then fry slowly until a nice brown.

7. 7

   Half cover with milk or cream and roast in the oven slowly until tender.

8. 8

   Remove the skewers and serve the birds on toast pouring the sauce over them.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 11. The excerpt below is the record exactly as published.

Veal Birds veal from the loin or round 1 egg, beaten pork fat hot water bread crumbs flour salt and pepper milk or cream lemon juice toast ground onions

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