Italian Veal Recipe

You will need.....       1.5 lb boneless shin or pie veal

                               3 carrots, peeled and thinly sliced

                               2 sticks celery, sliced

                               1 onion chopped

                               1 clove garlic, crushed              

Preparation Time      1 tablespoon salad oil

15 minutes                 0.5 oz. butter      

                               0.5 oz. flour

Cooking Time            0.25 pint dry white wine (optional)

2 hours 30 minutes      0.5 pint white stock or

                               0.5 pint water and 1 chicken stock cube

Oven setting            15 oz. can tomatoes

335ºF ;  Gas Mark  3   spring parsley

                               bay leaf

                               salt & pepper

Cut meat in 1.5 thick pieces. Prepare vegetables and garlic and put on on side. Heat oil in a heavy frying pan, add butter and fry half the meat at a time over a moderate heat, turning it once, till it is golden brown. Drain the meat on the kitchen paper, then put in a 3 pint ovenproof casserole.

Fry vegetables lightly in frying pan for 5 minutes. Add flour and continue to cook till it has browned, stirring constantly. Blend in wine, stock, tomatoes, parsley, bay leaf, salt & pepper. Bring the mixture to boiling point.

Pour the sauce on the meat. Cover casserole with a lid and cook in a very moderate oven for 2.5 hours or till veal is tender. Serves 4

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