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-> [Beef, Creole & Cajun, Kosher, Meats, Southern, Veal] -> [West bank veal birds Recipe] |
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West bank veal birds
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| Artist: |
_ |
| Categories: |
Beef, Creole & Cajun, Kosher, Meats, Southern, Veal |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| | Veal cutlets, cut thin | | | Salt and pepper | | 1
| tbsp | Worcestershire sauce | | 8
| tbsp | Rice Dressing (see #53) | | | Flour | | 1/4
| tsp | Oregano | | 1
| tbsp | Onion soup mix |
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Procedures:
| 1 | Pound cutlets with mallet until thin, being careful not to split meat. | | 2 | Season with salt and pepper. | | 3 | Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. | | 4 | Roll up squares and secure with toothpicks. | | 5 | Roll in flour and brown in hot fat. | | 6 | Add ?c. cold water and cover tightly so that steam will not escape. | | 7 | Cook 1 ?hrs. | | 8 | Until brown. | | 9 | Make gravy by adding worcestershire sauce, onion soup mix, and oregano |
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