Blanquette Of Veal

Trim any fat and skin from the meat.

In a heavy-based pan melt the butter over medium low heat, add the onions and sweat until tender. Add meat and sear until meat has changed colour but not browned. Sift in the flour to form a roux. Cook, stirring without browning for 2 minutes.

Slowly pour in boiling stock, stirring until smooth. Season well and cover with a cartouche ( buttered baking paper). Reduce heat and simmer for 1 hr 40 mins, stirring occasionally or until meat is tender. (test by using a small knife or skewer).

Add a selection of steamed vegetables i.e. peas, Dutch carrots, asparagus, pearl onions, broad beans kipfler potatoes. Stir in parsley, a dash of cream and season well.