3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
6 loin or rib veal chops
5 tbsp. fat drippings
1 c. sliced peeled onions
1 c. canned tomatoes
1/2 c. cold water
1/2 c. water
1/2 tbsp. chopped parsley
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 tbsp. cornstarch

Combine flour, salt, pepper and coat chops. Melt fat in heavy fry pan; add chops; brown thoroughly on both sides; remove to warm platter. Saute onions in fat for 5 minutes. Place chops on top of onions. Add tomatoes, water, parsley, bay leaf, salt and pepper. Cover; simmer one hour. Remove chops to platter. Mix cornstarch and water to smooth paste; add a little liquid from pan; add paste to remaining liquid; cook until thickened. Pour over chops.