Fruited Veal Stew
|Boneless veal||2 Pound, cut into 1 1/2 inch cubes (for stew)|
|All purpose flour||5 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Lard/Other fat||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Prunes||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
Dredge veal with 3 tablespoons flour, salt, pepper, and spices mixed together.
Brown meat on all sides in hot lard in kettle.
Pour off drippings; add 1 1/2 cups water and prunes.
Bring to boil, cover and simmer for 1 1/2 hours.
Add orange juice.
Blend remaining 2 tablespoons flour with a little cold water and use to thicken stew.