{"id":2136,"date":"2023-10-31T09:50:00","date_gmt":"2023-10-31T13:50:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2136"},"modified":"2023-10-13T22:00:08","modified_gmt":"2023-10-14T02:00:08","slug":"how-we-made-veal-birds","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/10\/31\/how-we-made-veal-birds\/","title":{"rendered":"How We Made Veal Birds"},"content":{"rendered":"\n
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Welcome to Lesson 29 of When Sue Began to Cook<\/a>, a Twenties story cookbook for children. This book continues the story of Sue and her best friend Ruth Ann. They learn to cook under the watchful eye of Sue’s mother Bettina. This week she showed them how to make Veal Birds. Bettina is herself a central character in a set of cookbooks by Louise Bennett Weaver. If you’re new to the series, click the book title to be transported back to Lesson 1.<\/p>\n\n\n\n

This week Sue and Ruth Ann tell how they made Veal Birds. Veal steaks are no longer available in my local grocery stores, so if I were going to make this I would probably use chicken breast. First I’d cut it to 1\/2-inch thickness, and then follow the recipe to see what happens. <\/p>\n\n\n\n

Since this is the first time Sue learns to make a stuffed and tied piece of meat, she is quite chatty in the recipe. The recipe itself isn’t long, but the descriptions are. A highlighter might be useful to mark the important parts if you find yourself getting lost in the story of how Sue made Veal Birds.<\/p>\n\n\n\n

Notes from Sue’s Diary This Week:<\/h2>\n\n\n\n

Veal Birds are a company dish at our house. We wanted to make them today because Uncle John and Aunt Lucy were coming in to shop this morning and take Robin and Ruth Ann and me out to the farm to stay over Sunday. School’s out, and we can do lots of nice things we’ve planned to do.<\/p>\n\n\n\n

But we’ll go right on with our cooking lessons. I intend to practice the dishes I’ve learned to make over and over, so I’ll never forget them!<\/p>\n\n\n\n

I am writing this while we’re waiting for Uncle John and Aunt Lucy. The table is all set, and our Veal Birds are in the oven keeping hot.<\/p>\n\n\n\n

Mother says Veal Birds are very convenient to have for company. She says they can be prepared and cooked in the early morning and then reheated. Some people serve them cold in very hot weather. Here come the folks so I must stop.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Veal Birds<\/h2>\n
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From When Sue Began to Cook by Louise Bennett Weaver<\/span><\/div>\n
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Course: <\/span>Dinner<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Bettina, frying, meats, Ruth Ann, Sue, veal<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n\n\n\n

Equipment<\/h3>