Kalvekyllinger - Swedish Veal Birds |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Just lovely served with baby new potatoes and a green salad. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 1/2 lbs veal cutlets |
2/3 tablespoon salt |
3 tablespoons butter |
1 tablespoon parsley, minced |
1 onion, peeled and minced |
2 tablespoons lard or 2 tablespoons other fat |
1/2 cup hot water |
3/4 cup cream or 3/4 cup beef stock or 3/4 cup water |
2 tablespoons flour |
worcestershire sauce |
salt and pepper |
Directions:
1. Wipe meat with a damp cloth and flatten with a meat hammer.
2. Cut into six uniform sized pieces.
3. Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
4. Roll and tie with string.
5. Melt lard or other fat in a deep skillet and sear rolls until well-browned.
6. Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
7. Remove meat from pan, strain and skim the juice in the pan.
8. Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
9. Cut and remove the strings and place meat rolls in gravy to reheat.
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