From Betty Crockers So-Good Meals, 1963 “Meals Men Like” chapter
Veal Bird Feast
Veal Birds, Brown Gravy
Parsleyed Carrots
Buttered New Potatoes
Pineapple Emerald Ring
Fan-tan Rolls Raspberry Jam
Sponge Cake with Lemon Cream
Coffee or Tea
Veal Birds
“Long-time Favorite Veal Birds are as homey and delicious now as when they reached popularity at the turn of the century.”
2 pounds veal round steak, 1/2 inch thick
1 1/2 cup finely diced dry bread cubes
2 Tablespoons butter, melted
3 Tablespoons finely chopped onion
1 teaspoons sage
1/4 teaspoon salt
1 teaspoon water
Cut meat into 6 pieces; pound till double in area (1/4 inch thick). Sprinkle lightly with salt and pepper. For stuffing, sprinkle bread cubes with remaining ingredients; toss lightly. Top each piece of meat with stuffing and roll up lightly as for jelly roll; tie loosely with string.
Sprinkle with salt and pepper. Roll in flour. Brown veal rolls nicely on all sides in 1/3 cup butter. Add 1/2 cup water. Simmer, covered 30 minutes or till tender. Remove birds to platter; keep warm.
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