Stewed Veal Birds
|Boneless veal round steak||2 Pound, 1/2 inch thick, cut into serving pieces|
|Dry bread cubes||3 Cup (48 tbs)|
|Butter||3 Tablespoon, melted|
|Chopped onions||2 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
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.
Serving size: Complete recipe
Calories 2556 Calories from Fat 1089
% Daily Value*
Total Fat 123 g189.5%
Saturated Fat 45.2 g225.9%
Trans Fat 5.9 g
Cholesterol 804.3 mg268.1%
Sodium 4576.5 mg190.7%
Total Carbohydrates 132 g44.1%
Dietary Fiber 7.5 g30.2%
Sugars 15 g
Protein 219 g437.7%
Vitamin A 25.5% Vitamin C 4.2%
Calcium 39.9% Iron 104.5%
*Based on a 2000 Calorie diet