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