Cut the veal in thickish squares and brown them in butter in the saucepan, turning them several times. Sprinkle them with flour and stir well, cook again for a few minutes. When the flour is getting brown, add a glass of water, a glass of claret, salt and pepper, a bouquet of thyme, rosemary, parsley and bay leaf, a few button onions and little mushrooms. Cook slowly. When ready, remove the bouquet, skim off the fat and serve.