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Stewed Veal

Put two tablespoonfuls of flour and two ounces of butter into a stewpan and stir over the fire until browned and well mixed; then put in the veal, cut into pieces, and fry a little. Put in some young onion, button mushrooms, peas, carrots, a bunch of thyme and some laurel leaves, with salt and pepper to taste, and moisten the whole with a little warm water. Boil the veal gently until cooked, then turn the stew onto a hot dish, and serve at once. Stewed Veal, Bourgeoise Cook in one ounce of warm butter three pounds of lean veal cut in pieces and six small onions. After cooking for ten minutes add two tablespoonfuls of flour and moisten with one quart of white broth. Stir well and season with one heaping tablespoonful of salt, one teaspoonful of pepper and one-half wineglassful of red wine. Add two or three carrots cut into small squares one ounce of salt pork cut up into pieces, and a garnished bouquet. Cook for forty minutes longer, remove the bouquet, and serve very hot.