Saute bacon in large saucepot until crisp. Remove
bacon leaving 2 tablespoons drippings in pot; set
bacon aside. Heat drippings until hot. Add veal, a
few pieces at a time; brown on all sides; remove and
set aside. Add shallots and garlic; saute 2 minutes.
Add flour; cook and stir 1 minutes. Return veal to
pot. Stir in stock, salt, pepper, 1-1/2 cups wine and
Worcestershire sauce. Bring to boiling point. Simmer,
covered, until veal is tender. about 1-1/2 hours. In
skillet melt butter; add mushrooms; saute 3 mintues;
keep warm. Add carrots, onions, mushrooms, bacon, and
remaining wime to stew during last 5 minutes of
cooking. Spoon into serving casserole. Sprinkle with
chopped parsley, if desired.
SOURCE: a Lea & Perrins Worcestershire Sauce
advertisement in Southern Living Magazine, sometime in
1979. Typed for you by Nancy Coleman.
