French Style Veal

Recipe provided by Sylvia Mitwol of the West Orange Chapter.


lbs. Veal (sliced thin)
1 tbs. Chicken Fat or Oil
3 tbs. Sherry Wine
5-6 large Mushrooms
1 tsp. Tomato Paste
1 tbs. Potato Starch
cups Beef Stock
1 tbs. Red Currant Jelly
¼ White Wine


Using a large skiller, brown pieces of veal on both sides quickly in fat. Pour over sherry that has been pre-heated. Remove meat to construct a gravy.

Add finely sliced mushrooms, tomato paste, potato starch and beef stock into skillet. Stir over heat until mixture thickens then add jelly and white wine.

Put meat back and cover until tender (45 - 60 minutes).


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960