VEAL IN MUSHROOM SAUCE
Reading edition
1 pound veal stew meat 2 tablespoons fat ½ teaspoon salt ½ cup water 1 can condensed mushroom soup 1 4-oz. can sliced mushrooms
1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently.
2. Add salt and water. Cook, covered, over low heat until tender.
3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings.
RICE RING
3 cups hot, cooked rice 4 tablespoons butter or margarine ¼ teaspoon nutmeg 2 tablespoons chopped parsley (optional)
Combine all ingredients. Turn into ring mold. Pack down lightly with spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 spoons to shape rice into ring on serving dish.
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