|Veal||2 Pound, cut into pieces|
|Lard||2 Cup (32 tbs) (For Frying)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Medium, chopped|
|Green peppers||2 , cut into strips|
|Tomatoes||3 Medium, cut into wedges|
|Chopped celery/Celery root||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Chopped parsley||4 Tablespoon|
|White wine||1 Cup (16 tbs)|
|Bouillon/Broth||2 Cup (32 tbs)|
|Potatoes||4 , pared and cubed|
|Pumpkin meat||1⁄2 Pound, cubed|
|Apples||2 , peeled and cut into wedges|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
|Peaches||2 , peeled and cut into wedges|
|Fluffy hot rice||1 Cup (16 tbs)|
Coat veal with a mixture of flour and salt and brown well in hot lard in a large saucepot.
Lightly brown the garlic, onion, green pepper and tomato in hot lard in a skillet.
Add to the meat with soup greens and celery.
Add seasonings, wine and broth; cover and simmer about 1 hour.
Add potato, pumpkin and apple and cook 15 minutes.
Add corn, peaches and grapes; heat only to serving temperature.
Add seasoning, if needed.