2 1/2 cups stewed tomatoes
salt to taste
1/2 teaspoon sugar
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon red pepper
1/4 teaspoon garlic salt
1 clove garlic, minced
1 large onion, minced
1 sprig parsley, chopped
1 stalk celery, chopped
1 tablespoon salad oil
1 1/2 pounds boneless veal
2 tablespoons sherry
Press tomatoes through coarse sieve into saucepan. Add spices and bring
to boil. Meanwhile, sauté garlic, onion, parsley and celery in hot
salad oil until tender. Add to sauce. Simmer, uncovered, over low heat for
1 hour. Have veal slices cut into thin, 2-inch wide strips. Sprinkle with
salt and pepper. Heat enough shortening in frying pan to brown veal slices.
Put only enough slices to brown quickly and well. Repeat, using additional
shortening, until all slices are browned. Place meat in shallow, one-quart
casserole. Pour tomato sauce over meat. Mushrooms can also be added if desired.
Bake, covered, at 350° for 1 hour. Add sherry last ten minutes of baking
time. Serve with fine noodles, cooked and buttered, and a tossed green salad.