Yield: 2 -1/2 quart
Measure | Ingredient |
---|---|
1 pounds | Boneless veal cutlets; cut into 1-inch cubes |
½ cup | All-purpose flour |
¼ cup | Butter or margarine |
1 medium | Onion; chopped |
4 cups | Sliced okra -OR- |
2 eaches | 10-ounce packages frozen cut okra |
6 mediums | Tomatoes; peeled and chopped |
1 large | Green pepper; chopped |
2 quarts | ;Water |
2 teaspoons | To 3 ts salt |
¼ teaspoon | Pepper |
¼ teaspoon | Dried parsley flakes |
¼ teaspoon | Dried tarragon |
¼ teaspoon | Dried chives |
¼ teaspoon | Dried chervil |
½ teaspoon | Ground thyme |
Dredge veal in flour. Melt butter in large Dutch oven over medium heat; add veal, and cook 1 minute on each side or until lightly browned. Add onion, okra, and tomatoes; cook 15 minutes over low heat. Stir in remaining ingredients; simmer 2 hours, stirring occasionally. Yield: about 2-½ quarts.
Thomas Jefferson; connection is not given _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-09-95