Veal Birds

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

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 4  slices  veal (thinly sliced leg of veal)
• 1  cup  breadcrumbs
• 2  tablespoons onions, minced
• 1  tablespoon parsley, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  tablespoon butter or 1  tablespoon  dripping
• 1  cup water
• 2  tablespoons flour
• 1  cup  cream

Directions

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.