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Veal Birds #2

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1 slice veal from leg, slice thin
1 inch cube fat salt pork, chopped fine
1 egg slightly beaten
cracker crumbs
little stock
1 tablespoon butter
1 cup cream
celery salt


Wipe veal, remove bone, skin and fat. Pound, cut in pieces, each piece a bird. Chop trimmings of meat, add pork, add 1/2 of crumbs. Moisten with beaten egg and stock. Spread thinly on each piece of veal. Roll, fasten with skewers. Sprinkle with salt and pepper, lightly with flour, fry in hot butter until brown. Place in pan, add cream, cook slowly 30 minutes or until tender or cook in covered casserole in oven 350 degrees F., 1 hour or until tender. Remove cover last 15 minutes to brown. Baste with bacon drippings or butter and add hot water.

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