1 tbsp. butter
2 lbs. boned veal shoulder, cut in 1-inch cubes
2 1/2 c. boiling water
1 (7/10 oz.) envelope onion salad dressing mix
3/4 tsp. salt
1/2 tsp. dried marjoram leaves
1 1/2 c. pared carrots, cut in 1-inch pieces
1 c. sliced celery
2 med. yellow summer squash, sliced (about 3 c.)
1 (10 oz.) pkg. frozen peas
1 tbsp. flour

In hot butter in 4-quart Dutch oven, brown veal well on all sides. Gradually stir in boiling water, salad dressing mix, salt, and marjoram. Bring to boiling; reduce heat, and simmer covered 1/2 hour. Add carrots to meat mixture; simmer covered, about 1/2 hour. Add celery and squash, pressing them into liquid; cook 10 minutes. Add peas; cook 15 minutes, or until all vegetables are tender. Remove meat and vegetables to heated serving dish; keep warm.

Mix flour with 2 tablespoons water until smooth. Stir into liquid in Dutch oven; bring to boiling, and boil 1 minute, or until slightly thickened. Spoon over meat and vegetables. Makes 6 (1 1/2 cup) servings, 302 calories each.