| Veal Birds
1 pound of veal, cut for scaloppine
1 square inch fat salt pork
1/3 cup of soft bread crumbs
1 egg
1 tablespoon of Worcestershire sauce
1/4 teaspoon of poultry seasoning
1 teaspoon of onion juice
salt and freshly ground black pepper
1/4 cup of flour
1/4 cup of butter
1 cup of heavy cream |
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Have your butcher cut the veal in 3 - 4 inch squares. Then get him to grind the trimmings with the salt pork. Mix the ground trimmings and pork with bread crumbs, egg, Worcestershire sauce, poultry seasoning and onion juice. Spread this mixture over each piece of veal, roll and fasten with toothpicks. Sprinkle with salt and pepper and roll in flour. Melt the butter in a 2 quart casserole and fry the birds turning to brown on all sides. Add cream, cover the casserole and cook over low heat until tender, about 30 minutes. Serves 4
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