1 1/2 lbs. veal shoulder steaks
Flour
1 1/2 tsp. salt
1/4 tsp. Watkins ginger
1 1/2 tsp. Watkins dry mustard
1 tsp. Watkins paprika
1/4 c. fat
2 med. onions, sliced
1/2 c. hot water
1 c. thick soured cream

Blend flour and seasonings and pound into the meat. Heat fat in a heavy skillet, add onions and cook and stir until yellow. Remove from pan and set aside. Brown meat on both sides over moderate heat, adding a little more fat, if necessary.

Cover with onions, add water, cover the pan and cook over low heat about 1 hour or until the meat is tender. Remove meat to warmed serving platter, add cream to drippings and heat only to serving temperature, but do not boil. pour over chops and serve at once. This will make 6 servings.