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Veal Birds Thames

Fondue.Chef's picture
Ingredients
  Veal round slices 2
  Salt 1 Teaspoon
  Ground pepper 1 Dash
  Bacon slices 6
  Ground pork 1⁄2 Pound
  Sage 2 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Breadcrumbs 1 1⁄2 Cup (24 tbs)
  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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked

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