Veal Birds

Ingredients

• salt
• pepper

Directions

1. _Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

2. Have veal cut from the leg in very thin slices. Pound thoroughly and trim in pieces 2 inches wide by 4 inches long. Chop the trimmings fine and add half as much cracker crumbs. Season highly with salt, pepper, celery salt, cayenne, a few drops each of lemon and onion juice, moisten with stock and sufficient egg to hold the mixture together. Add melted butter or chopped fat salt pork to whole. Spread the meat with the mixture, roll and fasten with skewers (wooden toothpicks the best for this purpose). Season with salt and pepper, roll in flour and fry to a golden brown in butter. Finish cooking by placing the birds in a stew pan, adding cream to nearly cover (½ pt. of cream which you buy thinned with milk is enough), allowing them to remain for thirty minutes. Remove the skewers, and arrange on pieces of toast or zephyrettes. Strain the cream remaining in the pan and pour around, or serve with a thin white sauce.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.