Veal Birds

• 1 1/2 lb. veal cutlets, sliced thin
• season with salt and pepper
• 1/2 tsp. garlic powder (optional)
• 2/3 c. finely chopped celery
• 2/3 c. finely grated carrots
• 2 Tbsp. snipped parsley
• 1/2 tsp. crushed rosemary
• 1 c. chopped onions
• 1 1/2 c. beef bouillon
• paprika

1. Heat oven to 425u0b0.
2. Cut veal into 6 even slices.
3. Season veal with salt, pepper and garlic.
4. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions.
5. Spoon 1/6 of vegetables on each veal slice.
6. Roll and fasten with toothpicks.
7. Season to taste with paprika (if desired).
8. Place remaining onions in pan with meat.
9. Bake at 425u0b0 for 1/2 hour or until golden brown.
10. Lower temperature to 350u0b0 and bake another 45 minutes.

veal cutlets, salt, garlic, celery, carrots, parsley, rosemary, onions, beef bouillon, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403217 (may not work)