Boneless Birds

1. 1

   Pound meat to about 1/4 inch thick, and cut into 8 pieces.

2. 2

   Season with salt and pepper.

3. 3

   Place a wedge of onion, a slice of bacon, and 1/2 of a carrot on each piece.

4. 4

   Roll up and fasten with toothpicks or string.

5. 5

   Roll each in flour.

6. 6

   In a large frying pan melt butter, and brown rolled meat.

7. 7

   Add 1/2 cup water to browned meat and simmer for about 11/2 hours, adding more water as needed.

8. 8

   Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth.

9. 9

   Serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.