Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-Sauce and cook slowly until tender. Serve with baked potatoes.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)