Veal Casserole With Black Grapes
|Boneless veal||1 1⁄2 Pound, cut in 1 1/2-inch cubes|
|Flour||1 Cup (16 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Bay leaf||1 Small|
|Cayenne pepper||1 Dash|
|Mushrooms||1⁄2 Pound, quartered|
|Black grapes||1⁄2 Pound, peeled and seeded|
Dust the veal cubes lightly, on all sides, with the flour, salt, and pepper, and brown in hot butter.
Transfer to a medium casserole.
Add the wine, bay leaf, and cayenne to the skillet in which the veal was browned.
Cook the mixture ten minutes, stirring to absorb all the brown particles, and pour over the veal.
Add the mushrooms and grapes to the casserole, cover, and bake 1 hour in a 350° oven, or until the veal is tender.