Kalvekyllinger - Swedish Veal Birds - cooking recipe

Ingredients

2 1/2 lbs veal cutlets
2/3 tablespoon salt
3 tablespoons butter
1 tablespoon parsley, minced
1 onion, peeled and minced
2 tablespoons lard or 2 tablespoons other fat
1/2 cup hot water
3/4 3/4 cup beef stock or 3/4 cup water
2 tablespoons flour
Worcestershire sauce
salt and pepper

Preparation

Wipe meat with a damp cloth and flatten with a meat hammer.
Cut into six uniform sized pieces.
Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
Roll and tie with string.
Melt lard or other fat in a deep skillet and sear rolls until well-browned.
Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
Remove meat from pan, strain and skim the juice in the pan.
Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
Cut and remove the strings and place meat rolls in gravy to reheat.