Veal Birds (Kalbfeischvogel) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 onion | parsley | 3 tbls butter |
| 3 anchovies or anchovy paste | 1 lb veal (leg) | 1/2 cup water |
| 1 tbls flour | 1/2 cup or more cream | salt, pepper, lemon juice to taste |
| 1 | Chop onion and parsley finely and stew in 1 tablespoon of butter. Wash anchovies and mix in. Have veal sliced very thin, pound and spread with spicy mixture. Roll up and fasten with toothpicks. Melt remaining butter in skillet and brown rolls lightly. Add water and stew until done, about 30 minutes. When water has evaporated, remove birds, add flour and enough cream to make desired amount of gravy. Season to taste. Serve with mashed potatoes. |