3 lbs. veal stew, cut in sm. pieces
1 lg. onion, sliced
3 cloves garlic, minced
1 tbsp. lemon juice
2 c. water
1/2 c. oil
1/2 c. butter
1/4 c. chopped parsley
3 tbsp. tomato paste
Salt and pepper to taste
Dash of nutmeg

Place in large skillet oil, butter, onion, and parsley. Slowly cook these and simmer. Add veal; cover and cook over low flame for 1 hour. Add tomato paste, salt, pepper, garlic, and nutmeg; add water (2 cups) and cook 25 minutes longer. Serve hot stew and its gravy over sliced warm Polenta.

POLENTA:

4 c. yellow cornmeal
2 qts. water
3 tsp. salt

Bring salted water to fast boil. Add cornmeal, stirring constantly. Cook 45 minutes, stirring occasionally with wooden spoon. Pour in large, flat platter. When cool, slice and serve with above stew and gravy.