Spring Veal
May 28, 1964
February 20, 2008
1 and 1/2 pounds thinly sliced veal cutlets
2 tablespoons shortening
1 (1 and 5/8-ounce) dry onion soup mix
2 tablespoons flour
1 cup water
1/4 cup tomato juice
1 tablespoon Marsala wine
1 large clove garlic, minced
2 pounds fresh asparagus cut in two-inch pieces
Cut veal into serving pieces. Pound with meat hammer or edge of heavy saucer.
In skillet brown veal in shortening, then pour off fat. Add soup and flour.
Gradually stir in water, tomato juice and wine. Add garlic and asparagus. Cover and cook over low heat 10 minutes or until tender, stirring now and again. Serves 6.
