Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Veal; Cubed 2 c Beef Broth
2 tb Vegetable Oil 3 tb Unbleached Flour
1 Onion; Large, Chopped 1/2 ts Salt
1 c Carrots; Chopped Pepper;Fresh Ground,To Taste
1 tb Parsley; Chopped 20 oz Frozen Asparagus; * OR
1/4 c Lemon Juice; Fresh 2 lb Asparagus; Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz
Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch
pieces.

In a Dutch oven brown the veal in hot oil. Add onion and carrots.
Cook until onion is transparent. Stir in parsley. Mix lemon juice,
broth, flour and seasonings until well-blended. Pour over meat. Cover
and bake in preheated 325 degree F oven 1 1/2 hours or until meat is
tender. Add more broth if needed. Cook asparagus until tender-crisp.
Stir into veal and serve immediately.

Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber

From MMRECS01.ZIP, GEnie Food Wine RT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger#lunatic.com
Submitted By SYLVIA STEIGER On 04-30-95

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