4 lbs. stewing veal, cut into 1" pieces
3 tbsp. flour
4 c. chicken broth (2 cans College Inn)
2 tbsp. chopped parsley
1/4 c. white wine vinegar
1 1/2 tsp. salt
1/4 tsp. of each: pepper, thyme, rosemary
1/8 tsp. ground cloves
1 c. (2 cans) water chestnuts, drained
1/2 c. black raisins
1 1/2 - 2 tbsp. curry powder
1 minced clove of garlic
Pinch of saffron
2/3 c. sour cream

Use large and deep pan like Dutch oven. Lightly flour veal and brown in 2 tablespoons oil. Remove veal. Add flour to drippings, scraping bottom of pan. Gradually add broth. Stir constantly. Season with parsley (or chervil), vinegar, salt, pepper, thyme, rosemary and cloves. Put veal back in pan and simmer 1 hour, covered. Add water chestnuts and raisins and curry and garlic and saffron. (Can place in refrigerator at this stage and finish the next day.) Remove from refrigerator and simmer 30 to 45 minutes. Add 2/3 cup sour cream and stir frequently for 5 to 10 minutes. Serve on cooked white rice. May also serve chutney on the side. Serves 8.