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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:
1hr 20mins
Serves:
Units:

ingredients

  • 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

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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  1. Molly53
    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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