Veau aux Tomates

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut the veal in pieces and brown it well in mixture of butter and oil. Add a chopped onion, a little flour, a tablespoonful of gravy, a tablespoonful of thick tomato purée, salt and pepper, cover the saucepan and simmer for at least one hour and a half.