Veal Birds

Preparation info
  • Makes 12 veal birds. Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 12 thin slices veal cutlet
  • 4 tablespoons butter
  • 1 Span


Forcemeat Stuffing

Mix breadcrumbs, freshly grated suet, finely chopped fresh parsley, dried herbs, lemon rind and eggs. Season generously with salt and freshly ground black pepper. If mixture seems too dry, add a little water or dry white wine.

Beat thin slices of veal with a rolling pin to flatten and tenderise them. Spread forcemeat mixture on each piece of meat; roll up an