White Veal Stew

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WHITE VEAL STEW

Submitted by Mrs. Anne Milloy from New Jersey

2 pounds boneless veal shoulder, cut in chunks

1 quart water

1 small onion, stuck with 2 cloves

 2 stalks of celery , cut up

1 pound small mushrooms

Few drops of lemon juice

2 Tablespoon butter

2 Tablespoon flour

1 teaspoon salt

1 can onions or 12 small onions

2 sprigs of Parsley, minced

  Combine veal , water, onion and celery. Simmer gently for 1 hour and 30 minutes. Remove onion, celery and veal. Strain stock; simmer mushrooms in it adding a few drops of lemon juice. Melt butter ; blend in flour and salt. Add stock; cook until smooth. Add mushrooms and drained onions; pour over veal. Place in casserole; top with minced parsley. Cook at 350 F. degrees for 20 minutes.

YIELD: 4-6 Servings