Jewish Veal Stew.

Ingredients and Instructions

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and

cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread−crumbs; season with salt

and pepper to taste. Serve with boiled rice.