1 1/2 lbs. boneless stewing veal
1 1/2 lbs. boneless pork shoulder
All-purpose flour
3 tbsp. butter
1 onion, chopped
1 c. hot water
1/2 c. dry red wine (optional, but makes it tender)
1 tbsp. salt (optional)
1/2 tsp. pepper
2 parsley sprigs
1/2 bay leaf
1 garlic clove, minced
Veal bone, if desired
4-6 sm. potatoes, peeled and quartered
1/2 lb. mushrooms, halved
1 (1 lb.) can onions, drained
1 (1 lb.) can tiny carrots, drained
1/2 c. frozen peas

Cut meat into 1 1/2 inch cubes. Dredge with flour and brown on all sides in butter. Add onion and brown a few minutes longer. Add next 8 ingredients. Bake, covered, in preheated moderate oven (350 degrees) for 1 1/2 hours. Remove bones and add potatoes, mushrooms, and enough water to almost cover. Return to oven. Bake for 40 minutes. Add onions, carrots, and peas; bake for 20 minutes. 6-8 servings.