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Veal Stew with Noodles

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2 ounces salt pork
1 1/2 pounds veal breast or shoulder cut in 1 1/2-inch cubes
2 tablespoons flour
1/2 teaspoon onion seasoning
2 teaspoons salt
1/4 teaspoon garlic seasoning
1 cup sliced green celery
1 1/2 cups uncooked noodles


Cut salt pork into tiny cubes and cook in a heavy skillet until crisp and brown. Remove from pan and set aside. Dredge veal with flour and brown in drippings. Then add onion and garlic seasonings and salt, cover with 2 cups of hot water, cover closely and cook slowly for 1 1/2 hours or until tender.

Add celery and continue to cook about 10 minutes longer, but not until the celery is softened. Thicken liquid with a thin flour and water paste and serve with noodles which have been cooked in boiling salted water until tender.

Makes 4 servings

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