Name: Veal Birds
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
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

Recipe by Molly53

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

Ready In:: 1hr 20mins
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Molly53

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@Molly53

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

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creation by Molly53

6/4/2007

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