Veal Birds Thames Recipe
Ingredients
| 2 slices veal rounds | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1 Dash | |
| Bacon Slices | 6 | |
| Ground pork | 1/2 pound | |
| Sage | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1 1/2 cups soft breadcrumbs | ||
| Whole milk | 1 Cup (16 tbs) | |
Directions
Cut veal steak into 6 serving-size pieces and pound thin.
Season with salt and pepper.
Cut bacon into 1/2 inch pieces and brown with pork meat.
Combine with sage, onion and breadcrumbs.
Put a spoonful of filling in center of each serving of veal.
Roll filled veal and fasten with toothpicks.
Brown in bacon fat in skillet and transfer to buttered shallow casserole.
Pour milk around veal birds and bake in a 300° F.oven about 1 hour or until tender.
Season with salt and pepper.
Cut bacon into 1/2 inch pieces and brown with pork meat.
Combine with sage, onion and breadcrumbs.
Put a spoonful of filling in center of each serving of veal.
Roll filled veal and fasten with toothpicks.
Brown in bacon fat in skillet and transfer to buttered shallow casserole.
Pour milk around veal birds and bake in a 300° F.oven about 1 hour or until tender.
Chef
