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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From my collection of handwritten recipes 1964. Ingredients:
1 (6 lb) veal rump roast |
4 -6 tablespoons shortening |
flour |
1 garlic clove |
2 teaspoons salt |
1 teaspoon pepper |
1/2 lb mushroom |
2 1/2 cups boiling water |
2 chicken bouillon cubes |
1/4 cup tomato paste |
1 tablespoon worcestershire sauce |
1 teaspoon oregano |
1/4 teaspoon hot pepper sauce |
1/4 teaspoon saffron |
1/4 teaspoon allspice |
3 ounces blanched almonds |
16 small white onions |
8 medium potatoes |
1 (10 ounce) package green peas, frozen |
Directions:
1. Cut the bones out of the veal and trim fat, cut into 2 chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet, add the water and bouillon cubes. Add tomato paste and stir until smooth, simmering slowly. Stir in worcestershire sauce, oregano, hot sauce, saffron, and spices. Cut the almonds in half and stir into the sauce. Put some pieces of veal in the bottom of a 4 quart casserole and build alternate layers of meat, mushrooms, sauce, onions and potatoes. Cover and bake in slow oven (300*) for 1 3/4 hours. About 20 minutes before serving, add frozen peas in clusters here and there, and return to oven.
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