Veal Birds

Ingredients

• slices of veal from the leg cut very thin
• a piece of salt pork about one inch square
• about one-half a measure of fine crumbs
• Season with salt
• pepper
• a little paprika
• thyme
• onion juice
• very little lemon juice
• Moisten with egg
• dredge with flour
• one cup of cream

Method

1. 1

   Pound veal slices, cut into pieces about three inches long and two inches wide.

2. 2

   Chop veal trimmings and salt pork finely.

3. 3

   Mix with crumbs, seasonings, and moisten with egg.

4. 4

   Spread mixture on veal, roll, and fasten with skewers.

5. 5

   Place in buttered bake-pan, season, and dredge with flour.

6. 6

   Bake in a hot oven, adding water and butter to prevent burning.

7. 7

   Cook slowly, basting until tender.

8. 8

   Add cream in the last twenty minutes and baste before serving.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 48. The excerpt below is the record exactly as published.

Veal Birds. Use slices of veal from the leg cut very thin. Re- move fat, bone and any skinny pieces. Pound well, and cut into pieces about three inches long and two inches wide, using each strip to make a bird. Chop the trimming from the veal very fine, with a piece of salt pork about one inch square. Add to the chopped meat and pork about one-half a measure of fine crumbs — either bread or cracker crumbs. Season with salt, pep- per, a little paprika, thyme, onion juice, and very little lemon juice. Moisten with egg, spread each piece of meat with the mixture, roll and fasten with skewers into shape. Place into buttered bake-pan, sprinkle with salt, pepper and dredge with flour, and place in hot oven. As soon as they are hot add water and b*it- ter to keep from burning and cook slowly, basting every few moments until they are tender. Add one cup of cream

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