Veal, Spanish Style, (in Casserole)

Steps

1. Remove all fat tissue and skin from the veal. Remove the skin from the salt pork.
2. Pass the veal and pork through a meat grinder twice.
3. Add the bread crumbs and the seasonings (salt, black pepper, cayenne and parsley). Do not add the tomato, onion or green pepper. Mix thoroughly and bind together with the beaten egg.
4. Shape the mixture into balls the size of a small egg, then roll them in flour.
5. Heat Cottolene in an iron frying pan. Sauté the balls until rich brown.
6. Heat the tomato pulp. Add 1/8 teaspoon soda, 1/2 teaspoon salt and 1/2 tablespoon Worcestershire sauce.
7. Turn the tomato mixture into a warm casserole and add the chopped green pepper and onion.
8. Arrange the browned balls over the sauce.
9. Rinse the frying pan with a little boiling water or Brown Stock and pour it over the balls.
10. Cover and simmer in a moderate oven for 2 hours.
11. Serve from the casserole, or arrange on a hot platter surrounded by a border of boiled rice sprinkled with finely chopped parsley. Place a spray of parsley in each meat ball.