Rice Stuffed Veal Birds Recipe
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Summary
CuisineAmerican
Ingredients
1 pound thinly sliced veal cutlet
1 cup cooked rice
2 tablespoons butter or margarine
2 tablespoons chopped parsley
2 tablespoons shortening
2 tablespoons chopped onion
1 can (11 ounces) condensed old fashioned tomato rice soup
1/4 cup water
1/8 teaspoon leaf oregano, if desired
Directions
Pound veal with meat hammer; cut into 4 large or 8 small pieces.
Combine rice, butter, and parsley; place a small amount on each piece of veal; roll and fasten with toothpicks or skewers.
Brown veal birds in shortening along with onion; pour off excess drippings.
Combine remaining ingredients; pour over meat.
Cover; cook over low heat for 45 minutes.
Spoon sauce over meat occasionally.
Combine rice, butter, and parsley; place a small amount on each piece of veal; roll and fasten with toothpicks or skewers.
Brown veal birds in shortening along with onion; pour off excess drippings.
Combine remaining ingredients; pour over meat.
Cover; cook over low heat for 45 minutes.
Spoon sauce over meat occasionally.
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