12.) VEAL AND FRUIT RAGOUT
(4 servings)
1-1/2 lb. veal
2 tbsp. butter
3/4 cup water
3 tbsp. flour
8 oz. green grapes
1 dessert apple
1 ripe pear
1/2 tsp. salt
1/2 tsp. paprika pepper
3 tbsp. cream
Remove any fat from meat and cut into chunks. Melt butter, add
veal and fry until brown on all sides. Add 1/2 cup water, cover,
simmer 40 minutes, until veal is tender.
Mix flour with remaining water to form smooth paste. Stir into
veal and cook another 5 minutes.
Peel grapes, halve and remove seeds. Peel and quarter apple and
pear. Remove cores and dice.
Stir in salt, paprika and cream into veal mixture, then fold in
fruit. Heat 2 - 3 minutes. Serve hot.
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