Plan B

If you think your guests would like or expect a gravy then remove the veal to a heated dish, transfer the casserole to a medium flame and add 2 wine glasses of water. With a wooden spoon stir and scrape as you deglaze the casserole. Boil the resulting juices until you consider it tasty enough, then add about 50 g butter in pieces, swirling it in off the heat. If you insist on thickening the gravy, use 2 tsp potato flour dissolved in the same amount of water.