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.
400 g [0,9 lb] veal, cut into 4 slices
4 slices of bacon
2 dl [0,4 pt] sour cream (optional)
1 tablespoon margarine
 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.
 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.
 Serve the ‘birds’ with stewed carrots, grilled tomatos, potatoes. and chopped parsley.