Cookie
Administrator
Make and freeze ahead of time. Freeze pan drippings separately. Make gravy just before serving. Slice birds 1" thick.
2 lbs. veal steak, cut into 6 to 8 pieces, pounded thin
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
Stuffing:
1 large egg
1 tsp. beef bouillon powder
1 1/2 cups dry bread crumbs
1/2 tsp poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. onion powder
Water, to moisten
3 tbsp. hard margarine (butter browns too fast)
1/2 cup hot water
1 tsp. beef bouillon powder
1/2 cup white wine
Gravy:
1 tbsp. cornstarch
3 tbsp. water
Serves 6 to 8
Lay veal pieces on counter.
Mix salt, pepper and thyme together in small bowl.
Sprinkle over meat.
Stuffing:
Beat egg in small bowl.
Stir in next 6 ingredients.
Add water to moisten until mixture holds together when squeezed in your hand.
Divide among veal pieces.
Roll up and tie in bundles with string.
Heat margarine in frying pan on medium.
Add veal bundles.
Brown well on all sides.
Place in 2 quart casserole.
Stir hot water, second amount of bouillon powder and white wine together in frying pan that veal was cooked in.
Scrape up any brown bits from pan.
Pour over veal.
Cover.
Bake in 325F oven for 1 1/2 hours until tender.
Remove to serving platter.
Keep warm.
Gravy:
Mix cornstarch and water together in small cup.
Slowly stir into pan juices left in casserole.
Heat and stir until thickened.
Makes about 1 cup of gravy.
Remove string from veal.
Pour gravy over veal birds on platter.
2 lbs. veal steak, cut into 6 to 8 pieces, pounded thin
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
Stuffing:
1 large egg
1 tsp. beef bouillon powder
1 1/2 cups dry bread crumbs
1/2 tsp poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. onion powder
Water, to moisten
3 tbsp. hard margarine (butter browns too fast)
1/2 cup hot water
1 tsp. beef bouillon powder
1/2 cup white wine
Gravy:
1 tbsp. cornstarch
3 tbsp. water
Serves 6 to 8
Lay veal pieces on counter.
Mix salt, pepper and thyme together in small bowl.
Sprinkle over meat.
Stuffing:
Beat egg in small bowl.
Stir in next 6 ingredients.
Add water to moisten until mixture holds together when squeezed in your hand.
Divide among veal pieces.
Roll up and tie in bundles with string.
Heat margarine in frying pan on medium.
Add veal bundles.
Brown well on all sides.
Place in 2 quart casserole.
Stir hot water, second amount of bouillon powder and white wine together in frying pan that veal was cooked in.
Scrape up any brown bits from pan.
Pour over veal.
Cover.
Bake in 325F oven for 1 1/2 hours until tender.
Remove to serving platter.
Keep warm.
Gravy:
Mix cornstarch and water together in small cup.
Slowly stir into pan juices left in casserole.
Heat and stir until thickened.
Makes about 1 cup of gravy.
Remove string from veal.
Pour gravy over veal birds on platter.
