OCR Text |
Show Veal Birds. Cut raw veal in thing slices, four inches in length, three inches in width. Make a stuffing of one pint of bread crumbs, half an onion chopped fine, an equal amount of chopped parsley, salt and pepper. Mix with enough melted butter to make it soft. Take one of the strips of veal, stuff it with the dressing, dress-ing, and tie it up well with a string. These "birds" should be as large as fat reed birds. Dip them in egg and fine bread crumbs and fry. When they are done take off the strings, and pour over them a gravy made as follows: Take all the scraps left from trimming, trim-ming, and put on to boil; add this stock to the pan th6' birds were fried in and make "a rich, but not a greasy gravy, and have enough to cover the "birds" generously. Your butcher will slice the veal for you; be sure it is cut thin. I I |