|Veal||2 Pound (1 To 1 1/2 Inch Pieces, For Stew)|
|Flour||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Medium, chopped|
|Green peppers||2 , cut into strips|
|Chopped celery||1 Cup (16 tbs)|
|Potatoes||4 , pared and cubed|
|Pared pumpkin||1⁄2 Pound, cubed|
|Apples||2 , pared and cut into wedges|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|White wine||1 Cup (16 tbs) (Sauterne)|
|Beef broth||1 Cup (16 tbs)|
|Canned whole kernel corn||8 Ounce (Drained)|
|Tomatoes||3 Medium, peeled and cut into wedges|
|Peaches||2 , peeled and cut into wedges|
|Grapes||1⁄2 Pound, halved and seeded|
|Zucchini||1⁄2 Pound, washed and thinly sliced|
Coat veal with a mixture of flour and 1 teaspoon salt.
Heat a small amount of lard in a large skillet, add meat, and brown well on all sides.
Put browned meat into a large electric cooker.
Heat a small amount of lard in.a skillet, add garlic, onion, and green pepper, and cook until partially tender.
Turn contents of skillet into cooker.
Add celery, potato, pumpkin (if used), apple, parsley, dry seasonings, wine, and broth; mix well.
Cover and cook on Low 8 to 10 hours.
Remove bay leaf.
Add corn, tomatoes, peaches, grapes, and zucchini to mixture in cooker; stir.
Cover and cook on High 1 hour.
Accompany with fluffy hot rice.
Serving size: Complete recipe
Calories 3798 Calories from Fat 1086
% Daily Value*
Total Fat 122 g187%
Saturated Fat 48.6 g242.9%
Trans Fat 0 g
Cholesterol 748.5 mg249.5%
Sodium 4716.5 mg196.5%
Total Carbohydrates 437 g145.8%
Dietary Fiber 62.9 g251.6%
Sugars 160.1 g
Protein 220 g440.3%
Vitamin A 490.9% Vitamin C 1030.5%
Calcium 72.8% Iron 114.2%
*Based on a 2000 Calorie diet