Spanish Veal Balls En Casserole

Ingredients

• 1 1/2 lbs. veal cutlets
• 3 tablespoonfuls softened Crisco
• 1/2 cup soft sifted crumbs (bread)
• 1 egg, well beaten
• 1 teaspoonful salt
• 1/3 teaspoonful paprika
• 1 teaspoonful chopped parsley
• 4 onions
• 16 potato balls
• 1 green or red pepper
• 1/2 cupfuls cooked tomato
• 1/2 cupful broth

Method

1. 1

   Pass veal through food chopper; add crisco, crumbs, egg, salt, paprika, and parsley and mix thoroughly.

2. 2

   Shape into balls, roll in flour, and cook in crisco until browned.

3. 3

   Transfer to casserole.

4. 4

   Parboil onions, drain, brown in crisco, and add to casserole.

5. 5

   Cut potatoes, parboil, brown, and add to casserole with shredded pepper, tomato, and broth.

6. 6

   Cover and bake for about 1.5 hours.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 5. The excerpt below is the record exactly as published.

Spanish Veal Balls En Casserole \l/> lbs. veal cutlets 1 teaspoonful chopped parsley 3 tablespoon fuls softened Crisco for browning meat crisco and vegetables One-'. bird cup soft sifted 4 onions crumbs (bread) 16 potato balls 1 egg, well beaten 1 green or red pepper % teaspoonful salt V/2 cupfuls cooked tomato One-third teaspoonful ]/2 cupful broth paprika Vi teaspoonful salt

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