Veal Birds

Ingredients

• 1 slice veal from leg (cut as thin as possible)
• 1-inch cube fat salt pork, finely chopped
• 1 cup cream or Brown Sauce (p. 196)
• Fine cracker crumbs
• 1 egg, slightly beaten
• Hot water or stock
• Salt, pepper, cayenne, poultry seasoning, lemon juice, onion juice

Method

1. 1

   Wipe veal, remove bone, skin, and fat.

2. 2

   Pound until 1/4 inch thick and cut in pieces 4 inches long by 2 inches wide.

3. 3

   Chop trimmings of meat, add salt pork, measure, and add half as much crumbs.

4. 4

   Season to taste.

5. 5

   Moisten with beaten egg and hot water or stock.

6. 6

   Spread thinly on center of each piece of veal.

7. 7

   Roll and fasten with skewers.

8. 8

   Sprinkle with salt and pepper, dredge with flour, and sauté in hot butter until golden brown.

9. 9

   Put in stewpan, add cream or sauce to half cover meat, cook slowly 20 minutes or until tender.

10. 10

    Serve on small pieces of toast, strain sauce in pan over birds and toast, and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 124. The excerpt below is the record exactly as published.

VEAL BIRDS 1 slice veal from leg (cut as Butter thin as possible) 1 cup cream or 1-inch cube fat salt pork, Brown Sauce (p. 196) or finely chopped Thin White Sauce (p. 192) Fine cracker crumbs Salt, pepper, cayenne, 1 egg, slightly beaten poultry seasoning, lemon Hot water or stock

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