Veal Birds

Directions

1. Cut veal into thin slices, about 1/2 inch thick.
2. Pound slices until1/4 inch thick and cut in pieces 4 inches square, making the weight about 4 ounces each.
3. Wash the bones, fat and trimmings.
4. Cover with the 6 quarts cold water.
5. Add 6 cup salt, outside green stalks and leaves of celery and 1/4 cup chopped onion.
6. Bring slowly to a boil and cook 1 1/2 to 2 hours.
7. Add more water as needed.
8. Drain, reserving stock.
9. Add 2 tablespoons salt and the pepper to bread crumbs.
10. Fry 1/4 cup chopped onion and the 2 cups chopped celery in the butter until golden brown, and combine with the bread crumbs.
11. Add the 1 pound chopped veal and mix well with the crumbs.
12. Combine eggs, milk, veal stock and lemon juice and stir into die bread-crumb mixture.
13. Place a small roll of dressing in each square of veal.
14. Roll meat corner-wise and fasten with tooth picks.
15. Place birds in greased baking pan.
16. Pour a little melted butter over each bird, or use thin slices of salt pork.
17. Dredge with flour.
18. Bake in a hot oven (500° f) for 15 minutes, or until brown.
19. Reduce to moderate oven (350° f), pour some of the veal stock around the birds, cover, and cook slowly, basting every 15 minutes, until tender, about 1 hour.
20. Remove birds from baking pan and add enough stock to make 2 quarts.