Veal and Olives

• 1 ¾ lb. (800 g) veal rump roast
• 4 oz. (125

One hour ahead of time, take the meat out of the refrigerator.

Peel and slice the onion. Blanch and peel the tomatoes, then cut them into quarters. Set aside.

Cut off any large pieces of fat from the veal. In a cast-iron pot just large enough for the meat, place the scraps of fat, along with the pieces of veal breast or tail, and brown lightly. Add the butter; when it has melted