Sunday, October 25, 2009

Veal, Banana and Bacon Casserole

1 & 1/2 lb fillet of veal
1 egg
1 tab. diced green pepper
Salt and pepper
1 tab. flour
1 cup brown gravy
2 tabs. fine oatmeal
3 rashers bacon
3 bananas
1 teas. finely chopped onion
1/3 cup sherry

Method: Peel bananas & cut in half length-wise. Dip each half in beaten egg then in seasoned oatmeal. Fry in butter until brown, turning frequently. Cut veal into six pieces large enough to roll around each piece of banana, when rolled secure with tooth pick. Coat each with seasoned flour. Brown in hot dripping, oil or butter & arrange in casserole and cover with bacon. Add onion, green pepper & sherry to the gravy & pour into the casserole. Cover and bake in mod. oven for 1&1/2 to 1&3/4 hours. If no gravy on hand some can be made after browning veal. Serve with carrots, sliced & cooked in small amount of water, drain. Add butter, parsley (chopped) & lemon juice. Serve also peas, rice or mashed potatoes. A french salad goes very well with this dish.

Source: contributed by Mrs. J. R. Sabine in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.25.