Old Fashioned Veal Stew with Cream Sauce

Directions

1. 1

   3 lb To 3 1/2 lbs boneless veal -shoulder cubed 1 ts Salt 5 tb Butter 18 Peeled white onions Water 1 lb Fresh mushrooms, quartered 6 2/3 c C

2. 2

   Drain, and rinse under cold water

3. 3

   Return the veal to the casserole (which has been wiped clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and s

4. 4

   The meat should be covered in liquid

5. 5

   if not, add more water

6. 6

   Bring to a boil and simmer over moderate heat partially covered for 1-11/2 hrs until the meat is tender

7. 7

   Meanwhile, combine 2/3 cups of the chicken stock, 2 TB of butter and the white onions in a skillet

8. 8

   Bring to a boil and simmer 15-20 minutes