Vitsel

• 500 g (1 lb) breast of veal
• salt
• ½

Chop the veal into medium sized pieces with the bones in; sprinkle with salt and black pepper and sauté in half the butter until golden. Push to the side of the pan and fry the onions, sliced or chopped. Add the tomato juice, cayenne pepper and celery, finely sliced. Mix and simmer for 10-15 minutes over medium heat. Slice the quinces and sauté in the remaining butter; add with the sugar, wine