2 pounds veal for stew (1- to 1 ½-inch pieces)
½ cup flour
1 teaspoon salt
Lard for frying
2 cloves garlic, crushed
2 medium onions, peeled and chopped
2 green peppers, cut in strips
1 cup chopped celery
4 potatoes, pared and cubed
½ pound pared pumpkin meat, cubed (optional)
2 apples, pared and cut in wedges
¼ cup chopped parsley
1 ½ teaspoons salt
½ teaspoon thyme
¼ teaspoon marjoram
¼ teaspoon cayenne pepper
6 peppercorns
1 bay leaf
1 cup white wine, such as sauterne
1 cup beef broth
1 can (about 8 ounces) whole kernel corn, drained
3 medium tomatoes, peeled and cut in wedges
2 peaches, peeled and cut in wedges
½ pound grapes, halved and seeded
½ pound zucchini, washed and thinly sliced
1. Coat veal with a mixture of flour and 1 teaspoon salt.
2. Heat a small amount of lard in a large skillet, add meat, and brown well on all sides.
3. Put browned meat into a large electric cooker.
4. Heat a small amount of lard in a skillet, add garlic, onion, and green pepper, and cook until partially tender. Turn contents of skillet into cooker. Add celery, potato, pumpkin (if used), apple, parsley, dry seasonings, wine, and broth; mix well.
5. Cover and cook on Low 8 to 10 hours.
6. Remove bay leaf. Add corn, tomatoes, peaches, grapes, and zucchini to mixture in cooker; stir.
7. Cover and cook on High 1 hour.
8. Accompany with fluffy hot rice.
ABOUT 10 SERVINGS