Swiss Pot Roast
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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