Veal Birds
RitaE (Pixabay License)

Veal Birds

Related Recipes: Gravy for Veal Birds

Yield: 60 servings



  1. Cut veal into thin slices, about 1/2 inch thick.
  2. Pound slices until1/4 inch thick and cut in pieces 4 inches square, making the weight about 4 ounces each.
  3. Wash the bones, fat and trimmings.
  4. Cover with the 6 quarts cold water.
  5. Add 6 cup salt, outside green stalks and leaves of celery and 1/4 cup chopped onion.
  6. Bring slowly to a boil and cook 1 1/2 to 2 hours.
  7. Add more water as needed.
  8. Drain, reserving stock.
  9. Add 2 tablespoons salt and the pepper to bread crumbs.
  10. Fry 1/4 cup chopped onion and the 2 cups chopped celery in the butter until golden brown, and combine with the bread crumbs.
  11. Add the 1 pound chopped veal and mix well with the crumbs.
  12. Combine eggs, milk, veal stock and lemon juice and stir into die bread-crumb mixture.
  13. Place a small roll of dressing in each square of veal.
  14. Roll meat corner-wise and fasten with tooth picks.
  15. Place birds in greased baking pan.
  16. Pour a little melted butter over each bird, or use thin slices of salt pork.
  17. Dredge with flour.
  18. Bake in a hot oven (500° f) for 15 minutes, or until brown.
  19. Reduce to moderate oven (350° f), pour some of the veal stock around the birds, cover, and cook slowly, basting every 15 minutes, until tender, about 1 hour.
  20. Remove birds from baking pan and add enough stock to make 2 quarts.

Other Information

Author: Person.M Faith McAuley, Person.Mary Adele Wood

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Meat, Main Dish

Measure: avoirdupois

Ingredient: veal, water, salt, celery, onion, bread crumb, pepper, butter, egg, evaporated milk, stock, lemon juice

Equipment: knife, measuring cups, measuring spoons, pot, baking pan, oven

See Also