Veal grillades & grits

Yield: 6 Servings

Ingredients:

6 Veal steaks (4 ozs each)
1/2 c Celery coarsely chopped
2 lg Onions coarsely chopped
4 Gr.peppers coarsely chopped
4 Cloves garlic minced
2 Bay leaves
1/2 c Shortening
6 Tomatoes ripe - chopped ( 4 to 6 tomatoes)
1 qt Beef stock or water
2 tb Cornstarch
3 tb Water Salt & pepper to taste Seasoned flour
1 tb Lard
1 c Grits

Instructions:

Select veal steaks weighting about 4 ounces each. Set aside while making the sauce. Saute celery onion pepper garlic and bay leaves in shortening. Add chopped tomatoes and beef stock and simmer for 20 minutes. Dissolve cornstarch in 3 tablespoons of water; gradually stir into sauce mixture. Add salt and pepper to taste and boil mixture until it thickens. Remove from heat. Coat veal steaks in seasoned flour. Saute in melted lard until brown. Arrange steaks in a baking dish cover with sauce and bake at 350 degrees for 30 minutes or until veal is tender. Cook grits according to package directions and serve with veal. Southern Living...August 1971