| 1 | Dredge meat in seasoned flour. |
| 2 | Shake off excess. |
| 3 | Heat oil in large frying pan. |
| 4 | Brown meat well. |
| 5 | Transfer to crockery pot. |
| 6 | Pour water into frying pan to loosen drippings. |
| 7 | Add to crockery pot with tomato sauce, garlic and vinegar. |
| 8 | Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. |
| 9 | Add to pot. |
| 10 | Cover. |
| 11 | Cook on low 8 to 10 hours, or until very tender. |
| 12 | If necessary, cook down pan juices. |
| 13 | Add walnuts and lemon juice. |
| 14 | Heat to serving temperature. |
| 15 | Serve over buttered toast. |
| 16 | Makes 12 servings. |
