1 (3 lb.) boneless rolled shoulder of veal
1 1/2 tbsp. shortening
3/4 c. hot water
1 bay leaf
3 tbsp. instant minced onion
1 tbsp. salt
1/2 tsp. ground pepper
3 tbsp. flour
3 tbsp. cold water
1/4 - 1/2 tsp. dill seed
1/2 c. sour cream

Brown the veal on all sides in shortening in a Dutch oven and place on a rack. Add hot water and bay leaf and cover. Cook over low heat for 2 hours. Sprinkle with onion, salt and pepper and cover. Cook for 30 minutes longer or until veal is tender. Remove veal to a platter. Mix the flour and cold water to a smooth paste and stir in liquid in Dutch oven. Blend in dill seed and cook until thickened. Stir in sour cream and heat through, but do not boil. Serve in gravy boat. Garnish veal with stuffed tomatoes. 6 to 8 servings.