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Veal, Spanish Style, (In Casserole)
2 pounds veal, cut from leg. 1½ cup fat salt pork or bacon. 3/4 cup fine, soft bread crumbs. 1 teaspoon salt. 1/8 teaspoon black pepper.
Few grains cayenne. 1 teaspoon chopped parsley. 2 cups cooked and strained tomato pulp. 1/2 green pepper finely chopped 1/2 onion finely chopped. 1 egg slightly beaten.
Soda.
PROCESS: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and sauté a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball.