|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Boneless veal||1 Pound, cut in 1 inch cubes|
|Beef broth||4 Cup (64 tbs)|
|Zucchini||1 Pound, sliced|
|Julienned carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Shell macaroni||8 Ounce (2 1/2 Cup, Uncooked)|
|Swiss cheese||6 Ounce, sliced|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
Mix flour, salt and pepper.
Dredge veal pieces with mixture, reserving excess for later use.
Heat shortening in dutch oven; brown meat.
Add broth; cover and simmer 45 minutes.
Add zucchini, carrots, onion and Worcestershire.
Cook 9 to 10 minutes, or until vegetables are tender.
Blend reserved flour mixture with 1/2 cup hot broth to form a smooth paste.
Add to meat and vegetable mixture and cook until thickened, 3 to 4 minutes.
Meanwhile, cook shells according to package directions; drain.
Place half of shells in a buttered 2 to 3-quart casserole.
Cover with half of meat mixture and top with half of cheese.
Mix crumbs with melted butter.
Sprinkle over casserole and sprinkle with paprika.
Bake at 350° 30 minutes.