8 ounces margarine
8 ounces onions, finely chopped
8 ounces celery, finely chopped
1 1/2 ounces beef base
1 teaspoon salt (see notes)
1 1/2 teaspoons black pepper
1 tablespoon ground sage
2 quarts water
2 pounds dry bread, cubed
50 (4-ounces) each veal cutlets
8 ounces all-purpose flour
2 ounces salt
24 ounces shortening
1 quart water
1. Sauté onion and celery in margarine.
2. Combine beef base, seasonings, and water. Add to sautéed vegetables.
3. Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed.
4. Place No. 16 dipper of bread mixture on each piece of meat. Roll and fasten with a pick.
5. Combine flour and salt. Roll each "bird" in flour and brown in hot shortening. Place in two 12x20x2-inch counter pans.
6. Add 2 cups water to each pan. Cover with aluminum foil. Bake at 300°F for 1 1/2-2 hours. (Internal temperature 165°F.)
Servings: 50
Veal round, 1/4-inch thick, cut into 4-oz pieces, may be substituted for the cutlets.
1 oz (1/2 cup) dehydrated onion, rehydrated in 3/4 cup water, may be substituted for fresh onion.
If beef base is highly salted, reduce or delete salt in recipe.
VARIATIONS:
Beef Birds. Make with beef cubed steaks or flank steaks.
Pork Birds. Make with pork cutlets.
Veal Birds with Sausage Stuffing. Reduce bread to 2 lb 8 oz. Reduce salt to 1 tsp and sage to 1 Tbsp. Add 2 lb 8 oz sausage, cooked and drained.
8 ounces onions, finely chopped
8 ounces celery, finely chopped
1 1/2 ounces beef base
1 teaspoon salt (see notes)
1 1/2 teaspoons black pepper
1 tablespoon ground sage
2 quarts water
2 pounds dry bread, cubed
50 (4-ounces) each veal cutlets
8 ounces all-purpose flour
2 ounces salt
24 ounces shortening
1 quart water
1. Sauté onion and celery in margarine.
2. Combine beef base, seasonings, and water. Add to sautéed vegetables.
3. Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed.
4. Place No. 16 dipper of bread mixture on each piece of meat. Roll and fasten with a pick.
5. Combine flour and salt. Roll each "bird" in flour and brown in hot shortening. Place in two 12x20x2-inch counter pans.
6. Add 2 cups water to each pan. Cover with aluminum foil. Bake at 300°F for 1 1/2-2 hours. (Internal temperature 165°F.)
Servings: 50
Veal round, 1/4-inch thick, cut into 4-oz pieces, may be substituted for the cutlets.
1 oz (1/2 cup) dehydrated onion, rehydrated in 3/4 cup water, may be substituted for fresh onion.
If beef base is highly salted, reduce or delete salt in recipe.
VARIATIONS:
Beef Birds. Make with beef cubed steaks or flank steaks.
Pork Birds. Make with pork cutlets.
Veal Birds with Sausage Stuffing. Reduce bread to 2 lb 8 oz. Reduce salt to 1 tsp and sage to 1 Tbsp. Add 2 lb 8 oz sausage, cooked and drained.
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