Veal Stew With Turnips
|Veal breast/Pie veal||1 Pound|
|Onion||1 Large, stuck with cloves|
|Mixed herbs||1 Bunch (100 gm)|
Put 1 lb.
of chopped breast of veal, with the fat, into a pan and brown lightly.
Add the flour and brown that; moisten with equal quantities of white wine and stock; add the onion, the bunch of mixed herbs and pepper.
Cook for 1 hour on a moderate heat.
Cut the turnips in small pieces, shaped like olives if you have a special vegetable cutter, and boil them for 15 minutes; drain.
Fry till golden in butter or fat in a frying-pan before adding them to the stew, where they should cook for another hour on a gentle heat.