Veal and Parsley Pie

Filling

• ½ cup vegetable oil
• Salt and freshly milled black pepper
• 2½ pounds

Heat ¼ cup of the oil in a large skillet.

Salt and pepper the veal and lightly dredge with flour.

Working in batches, brown the meat, adding more oil as necessary. (If the pan becomes overly browned, deglaze with some of the stock, scraping with a wooden spoon; reserve. Add more oil and continue to brown the veal.)

When all the veal has been browned, drain off any excess