1/2 lb. Goodman’s Spaghetti, cooked
2 lbs. veal steak cut in thin slices
1 clove garlic
3 tbsps. shortening
1 tsp. salt
1/8 tsp. pepper
1 tbsp. paprika
1 cup boiling water
1 cup soup stock
2 tbsps. flour blended with 1/4 cup cold water
1/4 cup toasted almonds
1 bunch broccoli

Rub skillet with garlic, add shortening, when hot, brown veal on both sides. Add seasonings and boiling water. Cook, covered, over a low flame until tender (about 45 minutes). Place spaghetti in center of hot platter, surround with veal. Make gravy by adding hot soup stock to pan drippings; then stir in flour and water. Cook until thickened, stirring. pour over spaghetti. Garnish with toasted almonds and freshly cooked broccoli. Serves 5-6.

Goodman’s ® Recipes, Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist