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VEAL BORDELAISE 
1 boneless veal roast, about 2 lbs.
2 stalks celery, cut into pieces
1 c. mushrooms
10 small white onions
8 med. carrots
1/2 c. chicken stock
1/2 c. dry white wine
Salt and pepper to taste

In a Dutch oven brown the meat in butter or oil. Add the remaining ingredients. Bring to a boil. Cover and simmer for about 2 hours or until meat and vegetables are tender. Serve sliced pieces surrounded by the vegetables. Serve liquid left in pan in a gravy boat. Serves 4.
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