Veal Birds - cooking recipe

Ingredients

4 (50 -75 g) boneless veal steaks, sliced very thin
salt
200 g veal, minced
marjoram
pepper
nutmeg
2 tablespoons chopped onions
1 tablespoon chopped parsley
100 g butter or 100 g margarine
1/2 cup veal stock or 1/2 cup chicken stock

Preparation

Rub veal slices with salt.
Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.
Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.
Melt the butter and fry the 'birds' until golden brown on all sides.
Add stock and simmer for about 20 minutes covered.
Also nice baked in a tomato based pasta sauce.