Pineapple Stuffed Veal Birds
Round steak cut for Birds
MENU IDEA
Veal Birds
Parsleyed Potatoes
Asparagus
Apricot-Cheese Salad
Muffins
Butter or Margarine
Lemon Cream Pie
Beverage
2 veal round steaks, cut ½ inch thick
½ cup crushed pineapple
¼ cup melted butter or margarine
1 teaspoon salt
½ teaspoon sage
2 cups soft bread crumbs
3 tablespoons lard or drippings
Salt
Pepper
¼ cup water
Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.