|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.