INGREDIENTS

* 1 kg veal
* 1 carrot
* celery
* 1 onion
* 1/2 tea cup butter
* 3 cups of water
* Salt
* pepper

METHOD

Heat the butter and saute the veal in saucepan. Add the carrot the onion, the cellery, salt and pepper and 3 cups of water. Cook over low heat until tender (2 hours maximum). Slice the veal in thin slices and serve cold.