CASSEROLE OF VEAL A tempting dish for cool days
Reading edition
1 slice salt pork 2 lbs. breast of veal 1 teaspoon salt 1 can Franco-American Spaghetti sauce 6 small cooked carrots 1 cup cooked green peas or string beans 1 teaspoon Worcestershire sauce Buttered bread crumbs
SURE, BOB, BRING HIM HOME. WE’LL HAVE FRANCO-AMERICAN
Dice the salt pork and melt out the fat. Cut up veal and sear in hot fat. Add salt and hot water to cover. Simmer, closely covered, for one hour. Chop spaghetti and mix with vegetables and veal. Put in greased casserole. Thicken 1 cup of the meat stock with 2 tablespoons of flour; add Worcestershire sauce. Pour over other ingredients. Cover with buttered bread crumbs and bake in moderate oven (350° F.) for half an hour, till dish is heated through and crumbs are browned.