Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 202.5mg||7 %|
|Potassium 554.5mg||15 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 28.3g|
|Protein 5.2g||7 %|
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Calories per serving: 179
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