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Veal Birds

November 28, 2011

1 1/2 pounds veal cutlets, sliced thin
Salt and pepper
1/2 teaspoon garlic powder (optional)
2/3 cup finely chopped celery
2/3 cup finely grated carrots
2 tablespoons snipped parsley
1/2 teaspoon crushed rosemary
1 cup chopped onions
1 1/2 cups beef bouillon

Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper, and garlic powder. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetable mixture onto each veal slice; roll and fasten with toothpicks. Season to taste with paprika, if desired.

Place remaining 1/2 cup onions in pan with meat. Bake until golden brown – about 1/2 hour. Pour beef bouillon into pan, lower oven temperature to 350° and bake until done – about 45 minutes longer.

Serves 6
Preparation time: 1 1/2 hr
Approximate calories per serving: 145

Suggested Menu
Broiled Grapefruit
Veal Birds
Lemon Seasoned Spinach
Strawberry Delight

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

2 Comments leave one →
  1. November 28, 2011 4:00 am

    For the life of me, I don’t understand how they came up with some of these names. Why are they called “birds?” Am I missing something?

    • Peony Moss permalink
      November 28, 2011 2:25 pm

      Dr. Julie, maybe it’s because they’re stuffed like little turkeys or chickens?

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