Title: Schnitzel Meat
Categories: Penn Veal
Yield: 1 Servings
| 1 1/2 | lb | Veal steak |
| 2 | tb | Flour |
| 2 | | Carrot, diced |
| | | Salt & pepper |
| 2 | tb | Shortening |
| 16 | oz | Tomato, can |
| 1 | | Sm Onion, finely chopped |
| | | Flour |
Cut veal steak in cubes; dredge with flour and season with salt & pepper.
Melt the shortening (bacon fat is preferable) and brown the meat in it.
Remove meat from pan and stir in the flour and blend. Add the juice from
the tomatoes and stir well until mixture thickens. (Tomatoes are not used
in this recipe- save for another use). Add the meat, carrots and onion.
Cover pan closely and simmer for 45 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.