French Veal Casserole
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs veal leg
3 tbsp butter or margerine
2 tbsp Marsala or dry sherry
1 clove garlic, peeled and mashed
3 mudhrooms, sliced
1 tsp meat glaze
1 tsp tomato paste
3 tbsp flour
1 xp stock or bouillon
1 cp commercial sour cream
4 tomatoes, skinned and chopped
1 tsp salt
1/2 tsp pepper
1 bay leaf
1 tbsp finely cut chives
1 - Cut meat in serving-size pieces.
2 - Brown quickly in 2 tbsp butter or margerine in flameproof casserole.
3 - Heat wine in small saucepan.
4 - Ignite with match.
5 - Pour over veal.
6 - Stir.
7 - Remove meat from casserole.
8 - Add remao=ining tbsp butter or margerine to casserole with garlic.
9 - Cook 1 minute.
10 - Add mushrooms.
11 - Stir and cook 2 minutes.
12 - Discard garlic.
13 - Remove casserole from heat.
14 - Stir in meat glaze and blend.
15 - Add tomato paste and mix well.
16 - Stir in flour and mix until smooth.
17 - Return to heat.
18 - Add stock or bouillon, stirring and cooking until mixture boils.
19 - Add sour cream, stirring constantly.
20 - Return veal to casserole.
21 - Stir to coat well with sour cream gravy. 22 - When well combined, add tomatoes, salt, pepper and bay leaf, stir.
23 - Cover4 casserole and let cook slowly on top of stove or in moderate (350 degrees F.) oven
45 minutes or until meat is done.
24 - Sprinkle with chives and serve.
Makes 4 to 6 servings.