1 cup chopped onion
3 cups soft breadcrumbs
3/4 cup brown stock (or water & beef cube)
3 tbs butter
1 tsp salt
pinch pepper
3 tbs flour
1/2 tsp dried tarragon
toothpicks
Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']
