Danish Veal "Birds" (Benlose Fugle) - cooking recipe

Ingredients

1 1/2 lb. veal or round steak (1/2-inch thick)
1/4 c. chopped onion
3 Tbsp. butter
2 c. soft bread crumbs
1 Tbsp. parsley flakes
1/2 c. chopped celery
1/2 tsp. salt
1 Tbsp. water
flour
1 (10 1/2 oz.) can cream of mushroom soup

Preparation

Pound meat well.
Saute onion lightly in butter.
Add bread crumbs, parsley, celery, salt and water to make a dressing.
Cut meat in four pieces, placing dressing on each piece.
Roll up the meat and fasten with toothpicks.
Season and roll in flour.
Brown well in a pan and add water and the undiluted soup.
Cover and simmer until tender (about 1 hour), adding water if needed.
You can also fill the \"birds\" with bacon or leeks.