Veal Birds

Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound
until one−fourth inch thick and cut in pieces two and one−half inches long by one and
one−half
inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds
a
piece of fat salt pork cut one inch square and one−fourth inch thick; pork also to be chopped.
Add to trimmings and pork one−half their measure of fine cracker crumbs, and season highly
with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with
beaten
egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having
mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper,
dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to
half
cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast,
straining
cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in
place of cream may be served around birds.