2 pounds very best veal cutlet

2 cups bread crumbs

Poultry seasoning

Salt and pepper

1/2 cup finely chopped celery

1/4 cup melted butter

Warm water

Have cutlets cut one-third inch in thickness and two by four inches in size. Make a dressing of the bread, celery, seasonings, melted butter, and lastly the warm water. Place two or three spoons of dressing on each strip of meat, roll up diagonally, holding firm with a toothpick. Place in a roasting pan and cook forty-five minutes. Be sure there is water in the pan. Remove and place an olive on the end of the toothpick for the head of the bird and place a piece of parsley for the tail. Serve with a gravy or creamed mushrooms.

This same dressing is nice for the stuffing of squabs. A little onion juice may be added if so desired.