| Rich Veal Casserole
1 1/2 pounds of boned veal
1 veal bone, cracked
1 teaspoon of salt
1 onion, stuck with a clove
1 carrot, quartered
1/2 pound of sausage
1/2 cup of chopped onion
1/4 cup of flour
1 cup of light cream
1/2 cup of buttered bread crumbs |
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Put the veal and bone into a 2 quart casserole with salt, the whole onion, and the carrot. Cover with boiling water and bring to a boil. Lower heat and simmer, covered 1 hour, or until veal is tender. Cool in stock. Drain, reserving stock. Cut meat into bite size pieces. Brown sausage meat in a skillet without added fat. Add the chopped onion and brown slightly. Add flour and blend well. Add 1 cup of the veal stock and cream and cook, stirring constantly, until thickened. Add veal. Rinse the casserole and turn the mixture into it. Top with crumbs. Bake in 375ºF. oven for 30 minutes, or until nicely browned.
Serves 4
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