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 bringto boil. Meanwhile, sauté garlic, onion, parsley and celery in hotsalad oil until tender. Add to sauce. Simmer, uncovered, over low heat for1 hour. Have veal slices cut into thin, 2-inch wide strips. Sprinkle withsalt and pepper. Heat enough shortening in frying pan to brown veal slices.Put only enough slices to brown quickly and well. Repeat, using additionalshortening, until all slices are browned. Place meat in shallow, one-quartcasserole. 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 bakingtime. Serve with fine noodles, cooked and buttered, and a tossed green salad.