Veal Stew, Moorish Style Recipe

2 1/2 pounds veal leg, sliced very thin
3 onions, peeled, sliced
6 tomatoes, sliced
4 red peppers, seeded, cut in pieces
1 clove garlic
2 tablespoons cornmeal
1 cup water
2 tablespoons butter
seasonings to taste

Put all ingredients, except veal and butter, in a sauce pan. Cover. Let cook for about 30 minutes. Dredge the veal with flour. Put butter in frying pan. When foaming, add the veal. Raise the heat, stirring the veal constantly until brown. Pour butter and veal into the tomato mixture. Remove from fire. Mix well with a fork. Do not let boil. Then serve.