• 2½ lb. neck, breast or knuckle of veal
• 1½ oz. dripping
• 1

Cut the meat into pieces convenient for serving. Heat the dripping in a saucepan, fry the meat until lightly browned, then remove it. Fry the sliced onion for a few minutes, then drain off the surplus fat. Return the meat to the saucepan, cover with hot water and add seasoning. Cover with a lid and cook slowly until a pale brown colour. Meanwhile dice the vegetables for the garnish and add the