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Veal Birds

Veal Birds are veal steak pieces wrapped in bacon, seasoned with coarse sea salt, baked with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Veal Birds

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the veal into 8 equal parts.

  2. Wrap each piece of veal with a slice of bacon and secure with toothpicks.

  3. Sprinkle a pinch of coarse sea salt on the veal.

Bake

  1. Place the veal birds upright in a pan.

  2. Add ½ pint of water to the pan.

  3. Bake in a hot oven at 400°F (200°C) for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Veal steak
Forms the main meat body that becomes tender as it cooks in moist heat.
Bacon
Wraps the veal, adding fat that bastes the meat and browns as it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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