Veal Birds

Ingredients

• pieces two and a half by four inches
• one square inch of fat salt pork
• half as much fine cracker crumbs as you have meat
• one egg
• half cover with cream
• Dredge with salt
• Dredge with pepper
• Dredge with flour

Method

1. 1

   Pound veal slices thin, trim, and chop trimmings with pork.

2. 2

   Mix with crumbs, season, moisten with egg and water.

3. 3

   Spread on veal, roll, tie, dredge, fry in butter, and simmer in cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 162. The excerpt below is the record exactly as published.

Veal Birds. Slices of veal from the loin^ cut ver^^ thin. Wipe, re- move the 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 trimmings fine with one square inch of fat salt pork for each bird. Add half as mMoh fine cracker crumbs as you have meat ; season highly with salt^ pepper^ thyme ^ lemon ^ cayenne^ and onion. Moisten with one egg and a little hot water. Spread the mixture on each slice nearl}' to the edge, roll up tiglitlj^, 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.