Name: Drowned Veal
Ingredients: 1 Onion, chopped; 3 tb Butter; 1 3/4 lb Stewing veal; 1/2 c Red wine; 1/2 c Beef broth; 1 Clove garlic, crushed; 2 Bay leaves; 1 tb Flour; To taste salt and pepper; 3 Sprigs parsley

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Ethnic, Main course, Italian	2	Servings

INGREDIENTS

1		Onion, chopped
3	tb	Butter
1 3/4	lb	Stewing veal
1/2	c	Red wine
1/2	c	Beef broth
1		Clove garlic, crushed
2		Bay leaves
1	tb	Flour
		To taste salt and pepper
3		Sprigs parsley

INSTRUCTIONS

Fry the chopped onion in half the butter until golden, then add the veal
and brown on all sides. Add salt and pepper and pour wine over the meat;
cook until the wine evaporates. Add the broth, parsley, crushed garlic
clove, and bay leaves. Cook the stew about 1 1/2 hours over a low flame,
then make a paste of the rest of the butter and flour, adding it to the
stew; mix and allow the sauce to thicken. Serve on a warm platter.
NOTES : Good with rice.  Joe Cipolla was the chef for three generations of
Mafia dons and capos before returning to Italy for "health reasons"...
Recipe by: Joe Cipolla - The Mafia Cookbook, 1970
Posted to EAT-L Digest 16 Feb 97 by Frank Cavalier <cav@IDT.NET> on Feb 17,
1997.

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