Recipe: Jewish Veal Stew

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and cinnamon and a tablespoonful of horseradish. Thicken the Sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)