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Breast Of Veal Stewed

(The Italian Cook Book)







(Stufatino di petto di vitella)



Break a piece of breast of veal leaving all its bones.



Make a hash with garlic, parsley, celery and carrot; add oil, pepper and

salt and put on the fire with the meat. Turn it over often, and when it

begins to brown, sprinkle over a pinch of flour and a little tomato

sauce or tomato paste diluted in water. Complete the cooking with broth

or water. Finally add a piece of butter and pieces of celery cut in big

pieces which must have been before half cooked in water and browned in

butter. Care must be taken to keep the saucepan always covered, in this

as in other stews.











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