Main Dishes, Pork Mutton Veal

Veal Scallopine

  • 2 1/2 cups Stewed tomatoes
  • ~ Salt to taste
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Celery salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Oregano
  • 1/8 teaspoon Red pepper
  • 1/4 teaspoon Garlic salt
  • 1 clove Garlic, minced
  • 1 large Onion, minced
  • 1 sprig Parsley, chopped
  • 1 stalk Celery, chopped
  • 1 tablespoon Salad oil
  • 1 1/2 pounds Boneless veal
  • 2 tablespoons Sherry

    • Press tomatoes through coarse sieve into saucepan. Add spices and bring to boil. Meanwhile, sauté garlic, onion, parsley and celery in hot salad oil until tender. Add to sauce. Simmer, uncovered,over low heat for 1 hour. Have veal slices cut into thin, 2-inch wide strips.Sprinkle with salt and pepper. Heat enough shortening in frying pan to brown veal slices. Put only enough slices to brown quickly and well. Repeat, using additional shortening, until all slices are browned. Place meat in shallow, one-quart casserole. Pour tomato sauce over meat. Mushrooms can also be added if desired. Bake, covered, at 350° for 1 hour. Add sherry last ten minutes of baking time. Serve with fine noodles, cookedand buttered, and a tossed green salad.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Jen Wasyk of Cherokee, KS. 

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