Veal Stew With Water Chestnuts

Ingredients

• 14 lb butter or margarine
• 2 12 lb veal cut into 1 12-inch cubes
• 1 medium onion chopped
• 1 clove garlic minced
• 1 tsp salt
• 12 tsp msg optional
• 14 tsp pepper coarsely ground
• 1 lb fresh mushrooms sliced
• 1 c beef broth
• 2 8 oz cans water chestnuts drained and quartered
• 2 bay leaves
• 2 c heavy cream
• 14 c brandy optional
• 14 c parsley chopped

Directions

1. Preheat oven to 375
2. Melt half of butter in ovenproof casserole and saute the veal until gray
3. Remove the veal and saute the onion and garlic adding salt msg and pepper
4. Return the veal to the casserole and remove from heat
5. Melt remaining butter in a skillet and saute the mushrooms
6. Add mushrooms beef broth water chestnuts and bay leaves to the veal
7. Place in oven and cook covered 1 14 hours
8. This much can be done 1 to 2 days ahead and refrigerated
9. When ready to use add the cream and simmer on top of the stove 15 to 20 minutes
10. Just before serving add brandy and parsley
11. Serve over egg noodles or favorite pasta Serves 6