2 pounds of boned shoulder of veal 1 veal bone, cracked 1 cup of diced celery 6 carrots, cut julienne one 1 pound can of tiny onions, drained salt and freshly ground black pepper to taste 2 tablespoons of butter 2 tablespoons of flour
Cut the veal into 1 1/2 inch squares. Put into a 3 quart casserole. Cover with cold water, bring to a boil, drain, and wash with cold water. Return to casserole and cover with boiling, salted water. Add the veal bone, cover casserole, and cook at a slow boil 30 minutes. Add celery and carrots. Cook until done, about 15 minutes. Add onions and season to taste. Melt butter and stir in flour smoothly. Add half the gravy from the casserole and cook, stirring constantly, until thickened. Put into the casserole and stir in well. Serves 4 - 6
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