|Veal rump||5 Pound|
|Garlic paste||1 1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , chopped|
1. Firstly, rub the meat with garlic and then sprinkle on a mixture of flour, salt, pepper, spices and herbs.
2. Brown the meat in some hot fat, remove, then brown the vegetables. Return the meat to the baking dish and add about 1 cup (250 ml) of boiling water.
3. Cook slowly until tender about 2 to 2 1/2 hours.
4. Thicken the juices from the meat to make a gravy.