150 ml/0.25 pt Chicken Stock
150 ml/0.25 pt water
Juice of 3 lemons
3 tomatoes, skinned, seeded and chopped
1 bouquet garni sachet
Salt and freshly ground black pepper
15 ml/1 tbsp chopped parsley
Chop one onion and stud the other with the cloves. Melt the butter or
margarine with the oil and fry (saute) the onions, carrots and garlic
until just beginning to brown. Transfer to a casserole dish (Dutch oven).
Fry the veal until browned on all sides, then transfer to the casserole.
Stir the flour into the pan and cook for 1 minute. Stir in the wine, stock
and water and bring to the boil, stirring to scrape up the meat juices.
Add the lemon juice, tomatoes and bouquet garni and season to taste. Bring
back to the boil, then pour over the veal, cover and cook in a preheated
oven at 180°C/350°F/gas mark 4 for 1 hour until tender. Remove the bouquet
garni and clove-studded onion and serve sprinkled with the parsley.