Veal Birds

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READY IN: 1hr 20mins
Recipe by mollypaul

A delicious, tender meat dish from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 4 slices veal (thinly sliced leg of veal)
  • 1 cup breadcrumbs
  • 2 tablespoons onions, minced
  • 1 tablespoon parsley, minced
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 1 tablespoon butter or 1 tablespoon dripping
  • 1 cup water
  • 2 tablespoons flour
  • 1 cup cream


  1. Cut veal into 3 x 4" strips.
  2. Combine bread crumbs, onion, parsley, salt and pepper.
  3. Spread veal with bread crumb mixture, roll and fasten with toothpicks.
  4. Melt butter or drippings in a skillet, add meat and brown on all sides.
  5. Place in a casserole.
  6. Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
  7. Pour over meat and bake at 350°F for 30 minutes.
  8. Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
  9. Remove toothpicks prior to serving.

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