Veal Birds, Stephen's Favorite
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 1/2 lbs veal round, cut very thin
1 cp coarse whole-wheat or rye bread crumbs
4 tbsp butter or margerine
1 small onion, peeled and diced
1/4 cp seedless raisins
1/2 cp milk
1/2 cp water
1 - Divide cutlet into 8 pieces.
2 - Place between several thicknesses of waxed paper and pound with meat mallet or edge of heavy plate until thin.
3 - Combine crumbs with 2 tbsp butter or margerine in saucepan over moderate heat.
4 - Stir.
5 - Add onions and raisins; mix.
6 - Spoon about 1 1/2 tbsp raisin mixture onto each piece of veal.
7 - Roll.
8 - Fasten with small skewers or wooden picks.
9 - Sprinkle rolls with salt.
10 - Roll lightly in flour.
11 - Brown in remaining 2 tbsp butter or margerine in skillet.
12 - Reduce heat when well browned.
13 - Add mixture of milk and water to about half cover rolls..
14 - Cover skillet.
15 - Cook rolls over moderate heat about 1/2 hour or until meat is tender.
16 - Remove skewers.
Makes 4 servings
Make gravy with pan juices or serve "birds" with tomato sauce.
A delicious variation is made by substituting chopped dried apricots
for raisins in the stuffing. With apricots add 1/2 tsp basil or
marjoram and 1/4 tsp dried cinnamon; omit onion.