Season the flour with the salt, pepper, and celery salt. Dredge the veal through the seasoned flour to coat lightly.
Heat the butter in a heavy skillet over medium heat until it bubbles. Cook the veal in two or three batches, about a minute on each side, till lightly browned. Remove from pan and keep warm.
Add the pear brandy and bring to a boil while whisking the pan. (Be careful; it could ignite, which is all right, but be ready for that.) Add the pears and cook until barely tender.
Add the half-and-half and raise the heat to medium-high. Stir the pan lightly and reduce the contents until thickened.
Spoon the sauce over the veal and serve immediately.
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