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Veal Collops En Casserole

2 pounds veal (from leg) 2 bits of salt pork 4 tablespoons pork fat 1 onion 4 cloves Salt to taste 2 sprigs parsley Water 1 green pepper, chopped 1 tablespoon butter 3 tomatoes Have the veal cut in slices about three-fourths of an inch in thickness; cut these in pieces for serving, and into each draw a bit of salt pork. Cook hot pork fat until nicely browned; remove to the casserole and add an onion into which four cloves have been pressed, parsley, and stock or boiling water nearly to cover the veal. Sauté a green pepper, chopped fine, in a tablespoon of butter, and add this, with the tomatoes cut in pieces, also salt to season; cover the dish, and let cook in a moderate oven about an hour and a half. If desired the liquid may be thickened with flour mixed with cold water to a thin paste. Remove the onion and parsley before serving.