Recipe - Drowned Veal

1 Onion, chopped
3 tablespoon Butter
1 Three fourths pound Stewing veal
One half cup Red wine
One half cup Beef broth
1 Clove garlic, crushed
2 Bay leaves
1 tablespoon Flour
To taste salt and pepper
3 Sprigs parsley

Fry the chopped onion in half the butter until golden, then add the veal
and brown on all sides. Add salt and pepper and pour wine over the meat;
cook until the wine evaporates. Add the broth, parsley, crushed garlic
clove, and bay leaves. Cook the stew about 1 One half hours over a low flame,
then make a paste of the rest of the butter and flour, adding it to the
stew; mix and allow the sauce to thicken. Serve on a warm platter.

NOTES : Good with rice. Joe Cipolla was the chef for three generations of
Mafia dons and capos before returning to Italy for "health reasons"...
Recipe by: Joe Cipolla The Mafia Cookbook, 1970

Posted to EATL Digest 16 Feb 97 by Frank Cavalier cav@IDT.NET on Feb 17,
1997.