Evening Republican, Volume 15, Number 153, Rensselaer, Jasper County, 29 June 1911 — Boneless Birds [ARTICLE]

Boneless Birds

Round steak of veal sliced thin; breakfast bacon sliced thin; toothpicks. Cut the veal into pieces two by four inches. Cut the bacon into pieces one-half by two inches. Lay a piece of bacon on each slice of veal. Roll up and stick a toothpick through to hold. Season with salt and pepper. Roll in flour and brown In hot drippings. When brown cover with water, set on a low flame and stew for two hours. When done make a brown gravy and cover birds with It when served. The size of the birds will vary—they should be about the size of the thumb or larger. Boneless birds are delicious. One cannot recognize the meat. They are especially nice to serve at church or club dinners.