3 lb. boneless breast of veal
2 tbsp. fat
1 (8 oz.) can seasoned tomato sauce
1/2 c. catsup
1/2 c. water
1 med. onion, sliced
1/2 c. chopped celery
2 tbsp. brown sugar
2 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
Hot cooked rice

Cut veal in 2-inch cubes. Brown veal slowly on all side in hot fat; season with salt and pepper.

Combine remaining ingredients except rice and pour over meat. Cover and simmer (don't boil) until tender, about 2 hours, removing cover last 20 minutes. Spoon off excess fat.

Mound rice in center of platter; circle with the meat and ladle the sauce over meat and rice.

Or cover and bake in 350 degree oven 2 hours or until tender.