Title: Blueprint for veal stew (mf)
 Categories: Veal-ss, Stew-ss
      Yield: 8 Servings
 
      4 lb Veal shoulder cut into 1
           -inch cubes, patted dry
    1/4 c  Vegetable oil
      3 tb Butter
      2    Carrots; finely cubed
      1 lg Onion; thinly sliced
      1    Stalk celery finely minced
      2    Cloves minced garlic
    1/2 c  Dry white wine
           Beef broth or veal stock
           ---bouquet garni---
           Parsley
           Bay leaf
           Peppercorns
      1 tb Beurre manie; or so
 
  Preheat the oven to 325 degrees.
  
  In an oven proof casserole, heat, until very hot, half of the oil. In
  small batches brown the veal cubes on all sides. When one batch is
  done, add more oil if you need to and continue to brown until all the
  veal is done. Discard the fat in the casserole and replace it with
  the butter. Add the carrot, onion and celery, cover and simmer 5
  minutes or until onions are translucent. Add the white wine and boil
  down for a minute or until alcohol has evaporated. Return the veal
  cubes to the casserole with garlic and add just enough broth to
  barely cover the veal. Bring the liquid to a boil, add the bouquet
  garni, put a buttered piece of parchment or brown paper on top of the
  meat, then a lid on the casserole and set in the oven. Cook for 1 1/4
  to 1 1/2 hours or until the meat is tender.
  
  Remove casserole from the oven and strain the contents through a
  sieve and the liquid into another saucepan; discard bouquet garni.
  Divide solids into 2 batches. Degrease the liquid and boil it down
  until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it
  to half of the meat. Return the other half of the veal to the
  remaining liquid. Season with salt and pepper. Thicken with beurre
  manie if you wish. Serve with rice, polenta or potatoes; garnish with
  parsley
  
  Yield: 8 servings