Gourmet Foods

<ul><li>2 pounds veal</li>
<li>2 onions, diced</li>
<li>3 tablespoons fat</li>
<li>1 ½ teaspoon salt</li>
<li>¼ teaspoon pepper</li>
<li>2 teaspoons paprika</li>
<li>2 green peppers, sliced</li>
<li>¾ cup canned tomato sauce</li></ul>
Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 6 to 8.

• 1 cup matzo or cracker meal
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 eggs
• 4 veal chops
• 4 tablespoons fat
• 2 onions, thinly sliced

Mix the meal, 1 ½ teaspoons salt and the pepper together. Beat the eggs and remaining salt. Dip the chops in the meal, the eggs and then the meal again.

Heat the fat in a baking pan. Arrange the chops in it and surround with the sliced onions. Bake in a 350 degree oven 45 minutes, turning the chops to brown evenly. Serves 4.

• 3 pounds veal
• 4 onions, thinly sliced
• 3 tablespoons fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• ¾ cup water

Cut the veal in inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water.

Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or farfel. Serves 6 to 8.