|Veal leg steak||1 1⁄2 Pound, thinly cut|
|Herb and bacon stuffing||1⁄4 Cup (4 tbs)|
|Beef stock/Water||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Cream||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1 Tablespoon|
Cut veal slices in half if large.
Flatten veal between two pieces of plastic wrap with a meat cleaver or rolling pin.
Spread stuffing on each piece of veal, roll up and fasten with toothpicks or tie with white string into neat rolls.
Coat each 'bird' with flour and brown in a frying pan in fat or oil.
Drain off excess fat and add stock, salt and pepper.
Simmer, tightly covered, for 45 minutes-1 hour, or until veal is tender.
Remove Veal Birds onto a hot serving dish and remove cocktail sticks or string.
Reduce liquid in pan to about 3/4 cup if necessary, stir in cream, adjust flavor and heat through without boiling.
Pour over Veal Birds in dish.
Sprinkle with finely chopped parsley and serve hot.