Veal ‘Birds’

This is an economical, easy-to-cook meat dish similar to those found in many European and Eastern European kitchens. Beef, lamb or pork could replace the veal.


  • 4 slices of veal from the leg, 4 oz / 110 g each
  • 4 oz / 110 g minced veal
  • 1 heaped tbsp fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp finely chopped parsley
  • ½ tbsp finely grated onion
  • ½ tbsp finely chopped almonds
  • 1 tsp finely grated lemon zest
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • 1 oz / 30 g unsalted butter
  • 1 tbsp good dry white wine or vermouth
  • 1 tbsp water
  • 3-4 parsley stalks


Roll the slices of veal between pieces of cling film to flatten them, or pound them if you have a very blunt, soft instrument. Mix all the other ingredients, except the butter, liquid and parsley stalks, together. Spread the mixture on the four veal slices, and roll up and tie with string. Heat the butter in a flameproof casserole or frying pan, and fry the rolls on all sides until just golden brown. Add the liquid and parsley stalks, cover with a tight-fitting lid, and cook on the gentlest heat for 45 minutes, or cook in the bottom half of a preheated oven at 180–190°C / 350–375°F / Mark 4–5. These are also very tasty cold.