Veal Bird Recipe

Make a dressing of bread crumbs, melted butter, salt, pepper, and, if

desired, a little sage. Cut veal cutlets into pieces about the size of

palm of hand. Put a spoonful of dressing into each piece, roll, and

fasten with a toothpick. Put in a pan with a cup of hot water or stock,

cover and bake. Arrange around a platter or chop plate. Fill center with

a pound of peas. This is delicious cooked in a fireless cooker.

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