Stewed Veal Birds Recipe
Ingredients
| 2 pounds boneless veal round steak, 1/2 inch thick, cut in serving pieces | ||
| 3 cups dry bread cubes | ||
| Butter | 3 Tablespoon, melted | |
| Onion | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Poultry seasoning | 1/2 Teaspoon | |
| Shortening | 3 Tablespoon | |
| Condensed cream of mushroom soup | 1 10 1/2 Ounce | |
Directions
With meat mallet, pound steak till very thin.
Sprinkle liberally with salt and pepper.
For stuffing, combine bread cubes, next 4 ingredients, and dash pepper; add enough water to moisten, about 2 teaspoons.
Top veal with bread mixture.
Roll jelly-roll style; fasten with wooden picks.
Brown in hot shortening.
Mix together soup and 1/4 cup water; pour over meat.
Cover tightly and cook slowly 1 hour or till tender, turning veal birds occasionally.
Sprinkle liberally with salt and pepper.
For stuffing, combine bread cubes, next 4 ingredients, and dash pepper; add enough water to moisten, about 2 teaspoons.
Top veal with bread mixture.
Roll jelly-roll style; fasten with wooden picks.
Brown in hot shortening.
Mix together soup and 1/4 cup water; pour over meat.
Cover tightly and cook slowly 1 hour or till tender, turning veal birds occasionally.
Chef
