Title: Veal grillades & grits
 Categories: Meats
      Yield: 6 Servings
 
      6    Veal steaks (4 ozs each)
    1/2 c  Celery, coarsely chopped
      2 lg Onions, coarsely chopped
      4    Gr.peppers, coarsely chopped
      4    Cloves garlic, minced
      2    Bay leaves
    1/2 c  Shortening
      6    Tomatoes, ripe - chopped
           ( 4 to 6 tomatoes)
      1 qt Beef stock or water
      2 tb Cornstarch
      3 tb Water
           Salt & pepper to taste
           Seasoned flour
      1 tb Lard
      1 c  Grits
 
    Select veal steaks weighting about 4 ounces each. Set aside while
  making the sauce.
    Saute celery, onion, pepper, garlic, and bay leaves in shortening.
  Add chopped tomatoes and beef stock and simmer for 20 minutes.
  Dissolve cornstarch in 3 tablespoons of water; gradually stir into
  sauce mixture. Add salt and pepper to taste, and boil mixture until
  it thickens. Remove from heat.
    Coat veal steaks in seasoned flour.  Saute in melted lard until
  brown. Arrange steaks in a baking dish, cover with sauce and bake at
  350 degrees for 30 minutes or until veal is tender. Cook grits
  according to package directions and serve with veal.
  
  Southern Living...August, 1971