Fricassée de Veau au Vin Blanc

• 1½ lb of breast of veal from which all the bones have been removed
• 1½ oz plain flour
• 1½

Prepare some veal stock by putting into a saucepan the bones removed from the breast of veal together with the sliced carrot, the onion stuck with the clove, the leek, the bouquet garni, and the celery; cover these with water and bring to the boil. Skim the liquid and put the lid on. Cook the bones for several hours until any meat adhering to them can be easily removed.

1½ hours