Name: Veal Stew
Ingredients: 1 lb Veal stew; Salt; Pepper; Flour; 3 tb Olive oil; 2 c Chicken broth; 1/4 c White wine; 1/2 Lemon ; juice of; 2 tb Capers; 2 tb Caper juice

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	servings

INGREDIENTS

1	lb	Veal stew
		Salt
		Pepper
		Flour
3	tb	Olive oil
2	c	Chicken broth
1/4	c	White wine
1/2		Lemon ; juice of
2	tb	Capers
2	tb	Caper juice

INSTRUCTIONS

Remove fat from stew. Slice into thin pieces. Put enough flour into a
container to dredge the veal. Add salt (I don't use salt) and pepper.
Dredge the veal in the flour/pepper mixture. Meanwhile heat pan, add olive
oil. Add veal and brown on both sides. Saute until just done. Remove from
pan and put into covered bowl to keep warm. ** Add to juices in pan -
chicken broth and white wine. Boil down to about 1/2 cup. Add lemon juice
and juice of capers. Simmer just a few seconds. Add capers and meat. Simmer
just enough to allow sauce to penetrate the veal. Serve over rice, if you
wish.
** I saute the veal in batches because I usually double or triple this
recipe each time I make it.
Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Jan 28, 1999,
converted by MM_Buster v2.0l.

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