Wipe the meat and place in a pan with as much cold water as will cover it. Bring to the boil and skim. Add the vegetables, cut into dice, peppercorns and salt to taste. Cover with a well fitting lid and simmer gently for 2½–3 hr. Prepare the sauce, using some of the veal stock. Place the veal on a hot dish, pour over sufficient sauce to cover the meat and serve the remainder in a sauce-boat.