1 1/2 lb Veal steak

      2 T  Shortening

      2 T  Flour

     16 oz Tomato, can

      2 ea Carrot, diced

      1 ea Sm Onion, finely chopped

      1 x  Salt & pepper

      1 x  Flour

  Cut veal steak in cubes; dredge with flour and season with salt &
  pepper. Melt the shortening (bacon fat is preferable) and brown the
  meat in it. Remove meat from pan and stir in the flour and blend. Add
  the juice from the tomatoes and stir well until mixture thickens.
  (Tomatoes are not used in this recipe- save for another use). Add the
  meat, carrots and onion. Cover pan closely and simmer for 45 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.