1 kg veal 1 carrot celery 1 onion 1/2 tea cup butter 3 cups of water Salt pepper
Heat the butter and saute the veal in saucepan. Add the carrot the onion, the cellery, salt and pepper and 3 cups of water. Cook over low heat until tender (2 hours maximum). Slice the veal in thin slices and serve cold.
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