Veal Birds

Ingredients

• Take the round steak of veal
• Make a mixture of cracker crumbs
• and chopped salt pork
• put in an egg
• salt
• and pepper
• and a little onion

Method

1. 1

   Cut thin and pound with a meat pounder.

2. 2

   Cut into 3-inch squares.

3. 3

   Spread on the veal, roll and fasten with wooden toothpicks.

4. 4

   Roll in flour and brown in butter, then cover with milk and let simmer for 1 hour.

5. 5

   Serve on toast.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 10. The excerpt below is the record exactly as published.

VEAL BIRDS. Take the round steak of veal, cut thin and pound with a meat pounder. Cut into 3-inch squares. Make a mixture of cracker crumbs and chopped salt pork ; put in an egg, salt and pepper and a little onion

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