Veal Birds
The name is a bit quirky, but fear not! Stuffed veal or beef dishes, known sometimes as 'headless birds,' are quite popular in French and English cooking. This recipe, however, came from the “Scandinavia” section of A World of Good Eating, from 1951. A popular dish in the past, Veal Birds is a comforting meal that is actually quite simple and sure to please a wide range of palates. Tender veal is layered with a flavorful mixture of onions, parsley, and breadcrumbs, then rolled and pan-fried until golden. The rich gravy, made with veal broth and a touch of cream, completes this classic dish.
- 2 lbs. veal leg, sliced paper thin
- ½ cup shortening, or butter
- ½ cup dry breadcrumbs
- 4 - 5 medium onions, chopped
- 4 tbsp. parsley, chopped
- Salt and Pepper
- 5 tbsp. cream or broth
- 1 ½ cups veal broth
- Cornstarch or flour, for gravy
Melt the shortening (or butter) in a skillet and gently cook the chopped onions until tender, but not brown. Add the breadcrumbs, seasonings and parsley, and enough cream or broth to moisten.
Spread this stuffing on the veal slices (you can cover with a sliver of ham if you wish). Roll up the birds and fasten with string.
Brown the rolls in butter and place in a casserole with onions and carrots enough to serve the family. Add 1 ½ cups broth and cover; then cook in the oven for about 1 hour.
Thicken the broth with cornstarch or flour for gravy.
Serve the Veal Birds with mashed potatoes or rice.