Legless birds of thighs

Ingredients for Legless birds of thighs

Instructions for Legless birds of thighs

To prepare the Legless birds of thighs recipe, please follow these instructions:

First polish the thin tongue and cut into thin slices.

Then chop the onions nicely and mix with plenty of salt and pepper.

The meat slices are squeezed flat and seasoned with the onion mixture. A slice of bacon or spoon is laid over and the meat disc is rolled together.
The roll ("bird") is bound by string or secured with a pinch.

Carrots, apples, prunes and the like. Can also be used to fill the "birds".

Melt a little butter or oil on a forehead and brown "birds" on all sides.

Put the browned "birds" in a thickened pot and pour water and water at (about 50% of each).
The "birds" need not be completely covered.
Laurel leaves are added.

The birds will simmer 35-60 minutes.

Then the "birds" and the bay leaves are taken up.

The sovsen boils up, which may be added. 1 tsp. sugar. Add milk or cream.

The sovsen is leveled to taste and color added.

The "birds" are laid back in the sauce and served with sour and mashed potatoes.