Swiss Pot Roast

Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion,
some celery seed, carroway seed, a few peppercorns and parsley. Cover
and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender. Serve with baked potatoes.