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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A delicious, tender meat dish from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 slices veal (thinly sliced leg of veal) |
1 cup breadcrumbs |
2 tablespoons onions, minced |
1 tablespoon parsley, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter or 1 tablespoon dripping |
1 cup water |
2 tablespoons flour |
1 cup cream |
Directions:
1. Cut veal into 3 x 4 strips.
2. Combine bread crumbs, onion, parsley, salt and pepper.
3. Spread veal with bread crumb mixture, roll and fasten with toothpicks.
4. Melt butter or drippings in a skillet, add meat and brown on all sides.
5. Place in a casserole.
6. Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
7. Pour over meat and bake at 350°F for 30 minutes.
8. Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
9. Remove toothpicks prior to serving.
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