TBT- Recipe of the Week {Father’s Day}

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.