Just 4 u
Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew−pan
with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let
stew slowly until nearly done; then add 1 cup of tomato−sauce and cook slowly until tender. Serve with baked
potatoes.
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