Veal Birds

Ingredients

• 1 12 lb veal cutlets sliced thin
• season with salt and pepper
• 12 tsp garlic powder optional
• 23 c finely chopped celery
• 23 c finely grated carrots
• 2 Tbsp snipped parsley
• 12 tsp crushed rosemary
• 1 c chopped onions
• 1 12 c beef bouillon
• paprika

Directions

1. Heat oven to 425
2. Cut veal into 6 even slices
3. Season veal with salt pepper and garlic
4. Combine celery carrots parsley rosemary and 12 cup chopped onions
5. Spoon 16 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 425 for 12 hour or until golden brown
10. Lower temperature to 350 and bake another 45 minutes