1 lb. boneless veal, cut into 1″ cubes
2 large onions, sliced fine
5 large tomatoes, skinned and chopped
1/2 cup sour grape juice (verjuice)
salt, black pepper

NOTE:   Veal or lamb liver can be substituted for the meat.

Fry the meat and onions together until well browned.  Add the tomatoes and salt and pepper to taste.  Let this simmer together until the tomatoes are dissolving.  Put everything into a large pot.  Add a cup of water to the frying pan and clean the pan well.  Add this water and the sour grape juice to the pot.  Let simmer until very thick and the meat is tender.  Stir frequently.  Serve as a side dish or with bread.


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