Name: Chef Galati's Spezzatino Di Vitello (Veal Stew)
Ingredients: 1/4 lb Bacon; sliced, diced; 2 lb Veal shoulder; boneless, in 1" cubes; 2 tb Shallots (or onions); minced; 1 md Garlic clove; minced; 3 tb Flour; 2 c Veal stock (or chickn broth); 1 ts Salt; 1/8 ts Black pepper; 2 c Red Burgundy wine; divided; 1 1/2 ts Worcestershire Sauce; 2 tb Butter; 1/2 lb Mushrooms; small, fresh; 1 cn Carrots; tiny, whole, draind (14 to 15 oz. can); 1 lb Onions; tiny, white; cooked

CATEGORY	CUISINE	TAG	YIELD
		Main dish, Sthrn/livng	6	Portions

INGREDIENTS

1/4	lb	Bacon; sliced, diced
2	lb	Veal shoulder; boneless, in 1" cubes
2	tb	Shallots (or onions); minced
1	md	Garlic clove; minced
3	tb	Flour
2	c	Veal stock (or chickn broth)
1	ts	Salt
1/8	ts	Black pepper
2	c	Red Burgundy wine; divided
1 1/2	ts	Worcestershire Sauce
2	tb	Butter
1/2	lb	Mushrooms; small, fresh
1	cn	Carrots; tiny, whole, draind (14 to 15 oz. can)
1	lb	Onions; tiny, white; cooked

INSTRUCTIONS

Saute bacon in large saucepot until crisp.  Remove bacon leaving 2
tablespoons drippings in pot; set bacon aside.  Heat drippings until hot.
Add veal, a few pieces at a time; brown on all sides; remove and set aside.
Add shallots and garlic; saute 2 minutes.  Add flour; cook and stir 1
minutes.  Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine
and Worcestershire sauce.  Bring to boiling point. Simmer, covered, until
veal is tender. about 1-1/2 hours.  In skillet melt butter; add mushrooms;
saute 3 mintues; keep warm.  Add carrots, onions, mushrooms, bacon, and
remaining wime to stew during last 5 minutes of cooking. Spoon into serving
casserole.  Sprinkle with chopped parsley, if desired.
SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern
Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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