Swiss Pot Roast

Swiss Pot Roast:

by Chef Murph

Swiss Pot Roast

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.

Hope you enjoy! Show some love and cook for someone! 🙂

XoxoX

Chef Murph