1 1/2 lb. neck of veal
1 1/2 c. green peas
4 med. potatoes
4 med. carrots
1/2 tsp. thyme
1 tbsp. parsley
2 tbsp. flour
Salt & pepper

Wash the veal and put in a pot with the thyme. Cover with boiling water and simmer covered for 2 hours. Dice the potatoes and carrots; add the veal. Cooking for 20 minutes more. Add the peas. Mix flour to a smooth paste with a little cold water. Stir into the stew and cook for 5 minutes. Serve with chopped parsley sprinkled on top.