Recipe Details

Summary

Name: Swiss Pot Roast

Category: International

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew−pan

with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let

stew slowly until nearly done; then add 1 cup of tomato−sauce and cook slowly until tender. Serve with baked

potatoes.