Jelly glazed veal saute recipe from 1947

 1 1/2 lbs. veal steak

salt and pepper

Flour

1 1/2 tsp. dry mustard

3 tbsp. oil

1/2 cup currant jelly

1 tbsp. Worchestershire sauce

4 tbsp. lemon juice

Cut steak into 1-inch cubes and roll in flour seasoned with salt and pepper. Saute in olive oil until golden brown. Cover and cook slowly 20 minutes turning frequently. Add mustard, worchestershire sauce, jelly and lemon juice. Continue cooking, stirring constantly until veal is coated with a glaze of jelly.