Norwegian Boneless ‘Birds’

A dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Norwegian Boneless ‘Birds’

Boneless ‘birds’ is one of the old classic Norwegian meat dishes that is about to be forgotten. “Poor Man’s Birds”, slices of veal filled with bacon and parsley are worth the effort and taste delicious with stewed vegetables, boiled potatoes and sauce.

4 servings

400 g [0,9 lb] veal, cut into 4 slices
4 slices of bacon
Tomato paste
2 dl [0,4 pt] sour cream (optional)
1 tablespoon margarine
salt, pepper


[1] Use slices of veal, about 100 g / 3,5 oz a piece. Pat the slices lightly. Place a bacon slice and chopped parsley on the veal slice before rolling them up . Close with a string or a toothpick and remove string or toothpick before serving.

[2] Brown the ‘birds’ in marharine in a fryingpan, then put them in a saucepan with salt, pepper, water and tomato puree. Boil until tender. Pick up the ‘birds’ and keep them warm. Thicken the broth, taste it with salt and pepper and pour it over the  “birds”. You can add little sour cream in the sauce if you like.

[3] Serve the ‘birds’ with stewed carrots, grilled tomatos, potatoes. and chopped  parsley.