Veal Cutlets Recipe

The veal for this purpose, sometimes called Mock Reed Birds, should be

sliced thin, then cut in four-inch squares. Spread lightly with butter,

sprinkle with salt and pepper, and scatter with finely minced parsley

and celery, or either one alone. Roll each piece up tightly and tie with

a piece of white string. Place "birds" in a hot skillet with a little

water and melted butter, cover and simmer for twenty minutes, then brown

in butter or fat as preferred. Serve on rounds of hot buttered toast,

with brown gravy.

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