2 lb. veal
Salt and pepper
2 onions, sliced
¼ pint dry white wine
4 tablespoons tomato purée
½ lb. small mushrooms
Flour
2 tablespoons butter
1 clove garlic, sliced
½ pint stock
A bouquet garni
Parsley
Croutons of fried bread
Cut the veal into 1½‘’ cubes and toss in seasoned flour. Heat oil and butter in a pan, add the veal and cook rather fast, turning frequently, until it turns brown. Add the onions and garlic, and cook until tender. Add 1 tablespoonful flour and cook until brown, then stir in the liquid, and bring to the boil. Add the purée, herbs and seasoning, then cover the pan and simmer gently for one hour. Add the prepared mushrooms and cook for a further 10 minutes until they are tender. Serve the meat piled in a dish with the sauce poured over, and garnished with parsley and fried croutons.
Good Housekeeping Booklet