Title: Veal Stew
Categories: None
Yield: 1 servings

1 lb Veal stew
Salt
Pepper
Flour
3 tb Olive oil
2 c Chicken broth
1/4 c White wine
1/2 Lemon ; juice of
2 tb Capers
2 tb Caper juice

Remove fat from stew. Slice into thin pieces. Put enough flour into a
container to dredge the veal. Add salt (I don't use salt) and pepper.
Dredge the veal in the flour/pepper mixture. Meanwhile heat pan, add olive
oil. Add veal and brown on both sides. Saute until just done. Remove from
pan and put into covered bowl to keep warm. ** Add to juices in pan -
chicken broth and white wine. Boil down to about 1/2 cup. Add lemon juice
and juice of capers. Simmer just a few seconds. Add capers and meat. Simmer
just enough to allow sauce to penetrate the veal. Serve over rice, if you
wish.

** I saute the veal in batches because I usually double or triple this
recipe each time I make it.

Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Jan 28, 1999,
converted by MM_Buster v2.0l.