Pork Mutton Veal, Soups and Stews

Canadian Veal Stew

  • 1 lb Veal
  • 2 tablespoons Flour
  • ~ Salt and pepper
  • ~ Garlic salt
  • 2 tablespoons Butter
  • 2 cups Boiling water
  • 1/2 cup Carrots, diced
  • 1/2 cup Potatoes, diced
  • 1/2 cup Celery, diced
  • 2 Onions, chopped
  • 1/2 cup Canned peas
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Ground nutmeg
  • 1 small can Tomato paste
  • 1/2 cup White wine

    • Cut veal into small pieces. Mix flour,salt and pepper, and garlic salt together. Coat veal well with flour mixture, and brown in the hot butter. Add the boiling water and cook for 1 hour. Add the carrots, potatoes, celery, onions, peas, sauce and nutmeg. Cook 1/2 hour longer. Then add tomato paste and let boil awhile. Wine may be added or not as oneprefers. Serve hot. Very good served with a lettuce salad and rice or spaghetti.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Gloria Beasley of Stanford, KY. 

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