Veal Fricassee

• 3 pounds rump or shoulder of veal
• lemon juice
• butter
• 2

Cut veal into 1½-inch cubes and soak for 12 hours in cold water with a little lemon juice. Change water 2 or 3 times.

Sauté blanched veal pieces in butter in a deep heatproof casserole until golden. Add onion and carrots, and continue to simmer, stirring from time to time, until onion is transparent. Sprinkle with flour and sauté a few minutes more. Add dry white wine and just enough we