Veal Birds Recipe
Ingredients
| Veal cutlet | 1 pound, thinly sliced | |
| Cooked rice | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Shortening | 2 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 1/4 Cup (16 tbs) | |
| Leaf oregano - 1/8 teaspoon, if desired | ||
Directions
GETTING READY
1) Pound the veal cutlets with a meat hammer and cut into 4 large or 8 small pieces.
MAKING
2) In a bowl, combine the rice, butter, and parsley together, mix thoroughly.
3) Spoon the mixture on each veal piece, then roll and secure with toothpicks or skewers.
4) In a skillet, brown the veal birds and onion in shortening, drain off the excess skillet drippings.
5) In a bowl, mix rest of the ingredients and pour over the veal rolls.
6) Cover and cook over a low heat for 45 minutes, occasionally spooning the sauce over the veal rolls.
7) Stir a little water into the sauce for a desired consistency before serving.
SERVING
8) Serve the Veal Birds, immediately on a serving platter.
1) Pound the veal cutlets with a meat hammer and cut into 4 large or 8 small pieces.
MAKING
2) In a bowl, combine the rice, butter, and parsley together, mix thoroughly.
3) Spoon the mixture on each veal piece, then roll and secure with toothpicks or skewers.
4) In a skillet, brown the veal birds and onion in shortening, drain off the excess skillet drippings.
5) In a bowl, mix rest of the ingredients and pour over the veal rolls.
6) Cover and cook over a low heat for 45 minutes, occasionally spooning the sauce over the veal rolls.
7) Stir a little water into the sauce for a desired consistency before serving.
SERVING
8) Serve the Veal Birds, immediately on a serving platter.
Chef
