Veal Birds with Raisins
|Veal steak||4 Pound, cut into about 12 pieces (2 Kilogram)|
|Chopped seeded raisins||1 Cup (16 tbs)|
|Fresh breadcrumbs||3 Cup (48 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Melted butter||60 Gram (3 Tablespoon)|
|Eggs||2 , beaten|
|Bacon slices||1 Pound (500 Grams)|
1. Combine the raisins, breadcrumbs, parsley, lemon rind, lemon juice, salt and pepper, butter and eggs. Mix well and place in the center of each veal piece, roll up and secure with a toothpick.
2. Put into a baking dish with a little melted butter and sprinkle with a little salt and pepper.
3. Bake for 1 hour in a moderate oven 375°F (190°C) or until tender.
4. Place the bacon slices on top of each roll and bake for a further 15 minutes. Remove the rolls and keep warm. Thicken the meat drippings with flour if required. Pour over the meat rolls when serving.