Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 lg Bay leaf
2 tb Olive oil 1 tb White or brown sugar
1 1/2 lb Lean veal; in 1-1/2" cubes 1 1/2 lb Small white onions; peeled
2 Garlic cloves 1/4 c Chopped fresh parsley
Salt freshly ground pepper 2 tb Butter; cut into bits
1/4 c Red wine vinegar 1 Cinnamon stick
2 tb Dry red wine 3 Whole cloves
3 Peeled tomatoes; chopped

In a baking-serving casserole, heat the oil, then add the veal and saute on
all sides. Add the garlic and season with salt and pepper. Stir with a
wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and
enough water to cover the veal. Arrange the onions over the meat, sprinkle
the parsley and butter bits over the top, and slip the spices in between
the meat and the onions. Shake the casserole a few times, then cover with
an inverted plate to keep in place and cover tightly with a lid (using a
little flour-water paste around the inside of the lid to seal if you wish).
Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a
burner, until the veal and onions are tender. Remove from the heat and
serve warm.

Note: After peeling the onions, pierce the root end of each onion with the
tip of a small, sharp knife, then slash again at a right angle to make a
cross. This will keep the onion whole and intact during the cooking
process.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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