Tendons of Veal

Ingredients

• tendons from breast of veal
• smoked beef
• veal
• herbs
• lemon
• 2 or 3 onions
• broth
• white wine
• mushrooms
• egg-balls
• peas
• mint
• white sugar

Instructions

1. Cut the tendons from around the front of the bones in a breast of veal. Trim and blanch them. Place the tendons in a stewpan with sliced smoked beef, shavings of veal, a few herbs, sliced lemon, two or three onions, and a little broth. Allow the mixture to simmer gently for seven or eight hours.
2. When the tendons are tender, thicken the gravy. Add white wine, mushrooms, and egg-balls to the pot. Stir in a few peas. Finish by adding a piece of mint and a little white sugar to balance the flavours.