• 1 kg veal
• 1 carrot
• celery
• 1 onion
• 1/2 tea cup butter
• 3 cups of water
• Salt
• pepper

METHOD
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.