Veal Birds (Six portions)

Ingredients

• 1 1/2 lb Veal steak
• 4 slices Bacon
• 1 tablespoon Butter
• 1/2 cup Fresh bread crumbs
• 1/2 teaspoon Salt
• 1/4 teaspoon Paprika
• 2 tablespoons Milk
• 2 tablespoons Fat (vegetable oil or butter)
• 1 1/2 cups Water (For cooking and gravy)
• 2 tablespoons Flour (For gravy)
• 1 tablespoon Butter (For seasoning)

Instructions

1. 1Cut the veal steak into strips, approximately 4 inches by 2.5 inches. Set aside.
2. 2Put the veal trimmings (if any) and 4 slices of bacon through a food chopper or finely chop them. Cook the chopped meat in 1 tablespoon of butter for 3 minutes. Add the fresh bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon paprika, and 2 tablespoons milk. Mix well.
3. 3Spread the filling mixture on the strips of veal. Roll up each strip and tie securely with white kitchen twine. Roll the veal birds in flour. Heat 2 tablespoons of fat (vegetable oil or butter) in a frying pan and sauté the veal birds until browned a little on both sides.
4. 4Place the browned veal birds in a casserole or small covered pan. Season each bird with salt and a small piece of butter. Pour 1 1/2 cups of water into the pan. Cook in a moderate oven at 350°F (175°C) for 1 hour, or a little less.
5. 5To make gravy, add 4 tablespoons of water to 2 tablespoons of flour, mixing carefully. Gradually pour this mixture into the stock in which the meat has been cooked. Bring to a boil, stirring constantly, until thickened.