750 g of veal
1/4 of a medium onion, finely chopped
1/4 cup of olive or margarine
1 tablespoon of chopped parsley
1 cup of hot water
2 tablespoons of dry sherry or Madeira
750 g of veal
1/4 of a medium onion, finely chopped
1/4 cup of olive or margarine
1 tablespoon of chopped parsley
1 cup of hot water
2 tablespoons of dry sherry or Madeira
Cut the veal into thin slices and coat with wheat flour mixed with salt and pepper
Cook the veal with the onion in a pan with hot olive or margarine until browned, then add hot water and simmer slowly until the veal is tender
Add chopped parsley and dry sherry or Madeira
Serve over toasted bread with rice.
