Fricassee of Veal with Crayfish

• 3 pounds white veal breast or shoulder, cut into 2-inch pieces
• 6 cups white veal stock or

Put the veal in a heavy saucepan or casserole just large enough to hold the pieces side by side. Add the stock. If the liquid does not cover the meat, add water until the meat is covered by 2 inches of liquid. Bring to a simmer and skim the surface of the liquid. Add the mirepoix, bouquet garni, and mu