Veal With Celeriac (Or Celery)
|Veal breast/Pie veal||1 Pound|
|Celeriac/Celery||1 3⁄4 Pound|
|Lard/Veal fat||2 Tablespoon|
Peel and dice the celeriac (or celery).
Put into a saucepan, cover with boiling salted water, and simmer, without boiling, for 20 minutes, then take out, and put the liquor to one side, for use later on.
Brown the veal in lard or veal fat in a pan, adding I or 2 sliced onions according to taste; when it is all golden, add the celeriac, and brown for a few minutes.
Cook for about 2 hours on a very gentle heat, occasionally adding some of the water in which you cooked the celeriac.
This sauce should be much reduced in quantity by simmering, and so thicker, when the dish is served.