Veal Birds

Ingredients

• Slice of veal from the loin
• one square inch of fat salt pork
• half as much fine cracker crumbs
• one egg
• cream

Method

1. 1

   Slice of veal from the loin, cut very thin.

2. 2

   Remove bones, skin and fat and pound till one-fourth of an inch thick.

3. 3

   Trim into pieces two and a half by four inches.

4. 4

   Chop the trimmings fine with one square inch of fat salt pork for each bird; add half as much fine cracker crumbs as you have meat; season highly with salt, pepper, lemon, cayenne and onion; moisten one egg and a little hot water as for veal loaf.

5. 5

   Spread the mixture on each slice nearly to the edge; roll up tightly, and tie or fasten with skewers.

6. 6

   Dredge with salt, pepper and flour.

7. 7

   Fry them slowly in hot butter till a golden brown, but not dark or burned.

8. 8

   Then half cover with cream and simmer for fifteen or twenty minutes.

9. 9

   Remove the strings and serve on toast; pour the cream over them; garnish with points of toast and lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 40. The excerpt below is the record exactly as published.

VEAL BIRDS. Slice of veal from the loin, cut very thin. Remove bones, skin and fat and pound till one-fourth of an inch thick. Trim into pieces two and a half by four inches. Chop the trim- mings fine with one square inch of fat salt pork (not smoked) for each bird ; add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper, lemon, cayenne and onion ; moisten one egg and a little hot water as for veal loaf. Spread the mixture on each slice nearly to the edge ; roll up tightly, and tie or fasten with skewers. Dredge with salt, pepper and flour. Fry them slowly in hot butter till a golden brown, but not dark or burned. Then half cover with cream

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