Ingredients

• 1 lb. lean veal
• 1 spoonful water or broth
• 1/2 can of No. 2 tomatoes
• 1/2 can of No. 2 peas
• Salt & Pepper to taste
• 4 ounces of butter

Method

1. Brown in a casserole with butter and salt and pepper 1 pound of lean veal; after it is nice and brown add a spoonful of water, preferably broth if possible, and one half cup full of tomato puree. Cook for about 1 half hour, then add one-half of peas (No. 2 can), and finish cooking for 15 minutes. Serves four.