Spanish Veal Balls, En Casserole Recipe ingredients

• About 1½ lbs. of veal (cutlet, from leg)
• ½ teaspoonful of paprika
• 1 teaspoonful of parsley (fine chopped)
• ¼ cup of fat, salt pork or bacon
• 1½ cups of cooked tomatoes
• ½ cup of fine, soft bread crumbs
• ½ teaspoonful of salt
• A slice of green or red pepper, chopped fine
• 1 egg, well-beaten
• ½ teaspoonful of salt

To prepare this Spanish Veal Balls, En Casserole Recipe, first chop the veal, freed from skin, etc., and the pork very fine, add the other ingredients and mix all together thoroughly, then shape into balls by rolling portions of the mixture in the hands. Make about six balls. Roll the balls in flour, then saute them in a little salt pork fat made hot in a frying pan. Heat about a cup and a half of canned tomatoes and turn into a casserole. Add the salt and chopped pepper, put in the veal balls, rinse out the frying pan with a spoonful of the tomato juice and pour into the casserole. Cover and let cook in a moderate oven an hour or more. Serve from the casserole, or from a platter, with a sprig of parsley in the top of each ball. Beef (from the round) may be prepared in the same way. Also a pound of veal steak or beef steak from the round, cut in pieces two inches square, may be browned and cooked with the tomatoes in the casserole. In this case two hours' cooking will be needed. The tomato may be strained, if desired, before it is set to cook.