699 Boiled veal breast with raisins

• 1 veal breast or 3 lbs veal shoulder
• ½ celery root

Cut a fairly lean veal breast into pieces, each with 2 ribs. Bring to a boil once and skim the liquid. Remove the pieces, rinse in cold water, and strew with salt. Strain the veal broth, return the meat to the strained broth, and boil with root vegetables and spices until tender. Fry ½