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Veal Birds #1

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1 1/2 pounds veal steak cut 3/8 to 1/2 inch thick
2 tablespoons butter or margarine
1/2 teaspoon onion seasoning
1/4 teaspoon sage
4 slices white bread
1/4 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon pepper
2 or 3 tablespoons fat
1/2 cup hot water


Pull bread into fine crumbs and combine with melted butter, onion seasoning, sage and nutmeg and toss lightly. Remove bone from meat and cut into pieces about 5 by 3 inches. Pile dressing in the center of each piece of meat and roll, then skewer in place, or tie with a small white cord.

Dredge meat with flour and brown in hot fat over moderate heat. Add salt, pepper and water, cover tightly and cook over low heat about 45 minutes, or until the meat is tender. Thicken any remaining juices with thin flour and water paste, if desired.

Makes 6 servings

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