Stewed Loin of Veal

Ingredients

• 1 piece loin of veal
• 2 ounces butter
• flour
• veal broth, gravy, or boiling water
• 1 small amount sauce
• 1–2 carrots, sliced
• 1 small onion
• 1 bunch parsley

Instructions

1. Put butter into a large, thick, well-tinned iron saucepan or stewpan and shake it over a moderate fire until it begins to brown.
2. Flour the veal well all over and lay it into the saucepan.
3. When it is of a fine, equal, light brown, pour gradually in veal broth, gravy, or boiling water to nearly half its depth.
4. Add a little sauce, the sliced carrots, onion, and bunch of parsley.
5. Stew the veal very softly for about an hour or rather more.
6. Turn it and let it stew for nearly or quite another hour, or longer should it not be perfectly tender, adjusting time according to meat size and quality.
7. Dish the joint and skim all the fat from the gravy.
8. Strain the gravy over the meat, or keep the joint hot while the gravy is rapidly reduced to a richer consistency.