Casserole Of Veal Chops
|Onion||1 , sliced|
|Dripping||3 Tablespoon (Fat)|
|Green pepper||1⁄2 , diced|
|Celery stalks||4 , diced|
|Small tomatoes||1 Can (10 oz)|
|Warm water||1 Cup (16 tbs)|
|Peas||1⁄2 Can (5 oz) (Drained)|
|Uncooked potatoes||4 , sliced|
Melt fat in frying pan, add onion, green pepper, celery, and brown.
Remove and place in a large casserole.
Brown veal chops, remove and place in casserole and season.
Add tomatoes, bay leaves, seasoning and 1 cup warm water to fat in frying pan.
Bring to a boil and let simmer 5 minutes.
Mix flour with cold water (1/4 cup) and add to tomato mixture.
Stir until thickened and pour over contents of casserole.
Add peas, sliced potatoes, salt and pepper to taste, and dot with butter.
Bake at 350F for 40 minutes.
Reduce heat to 300F for last 15 minutes.