Boneless Birds Or Benlose Fugle Recipes

MY MOM'S BONELESS BIRDS

Steps:

• Birds:.
• Mix all the ingredients (not for the sauce), except for the uncooked bacon. Mix with your hands, and mix and mix, until everything is thoroughly blended.
• Cut the bacon with a pair of scissors, in tiny bits/pieces.
• Shape "birds" with your hands, into sizes that are about 5 or 6 inches long. Make a dent in the middle and insert 2 or 3 of the tiny bacon pieces.
• Fry your birds in oil/margarine on a low to medium heat. Turn the birds and let them brown evenly. You may have to adjust your burners as you want the birds to have a wonderful and even brown color on the outside, as well as be cooked on the inside.
• You will probably have to fry them in batches unless you have a very large frying pan.
• Remove the birds. Add to drippings in pan:.
• the sour cream, the undiluted can of soup, and mix well. Thin out your sauce with the milk, depending on how thick you wnat it. Put your birds back into the sauce and let simmer on very low heat, until heated through.

BONELESS BIRDS

Steps:

• Pound meat to about ¼ inch thick, and cut into 8 pieces.
• Season with salt and pepper.
• Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece.
• Roll up and fasten with toothpicks or string.
• Roll each in flour.
• In a large frying pan melt butter, and brown rolled meat.
• Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed.
• 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.
• Serve with mashed potatoes.

BONELESS BIRDS OR "BENLOSE FUGLE"

Steps:

• Cut meat into 12 uniform size pieces and pound thinto approximate square shapes. Cover each piece of meatwith a slice of bacon and swiss cheese, trimming them to fit. Sprinkle with salt & pepper & add rounded tbs minced onion. Roll up holding closed with a toothpick oe tie firmly with heavy duty white cotton thread. (Take care that the filling doesn't ooze out of the ends) Roll in the flour, coating very lightly. Brown them hot butter on all sides in a moderately hot pan. Add the bouillion or Au Jus. Cover and place into a degree oven and bake 1 1/2 hours. Add water if necessary to keep the fluid level up. Turn the rolls from time to time. When done, remove the birds from oven or skillet. Set aside while you skim the fat and thicken the liquid with a slurry of 1 tbs flour to 1/2 cup ice water. Cook for a couple of minutes to thicken and to take away the 'raw' taste of the flour. Serve the birds with the rich brown gravy. The bacon adds a lovely richness and great mouth feel. Serve with some potatoes or noodles and your favorite vegetable.