4 lb. rump of veal
2 1/2 tbsp. oil
Salt and pepper
3 carrots, sliced
2 med. carrots, quartered
4 stalks celery, cut in chunks
1/4 c. water
3 tbsp. butter
2 1/2 tbsp. flour
1/3 c. white wine

1. Brown veal on all sides in oil in fry pan. Season to taste with salt and pepper.

2. Put the vegetables into crock pot and place meat on top.

3. Pour water into fry pan and scrape the bottom. Cook over low heat for 1 minute, then pour over meat.

4. Cover and cool on low setting (200 degrees F - 100 degrees C) for 5 to 7 hours.

5. Remove the meat and vegetables from crock pot and keep warm.

6. Melt butter in saucepan and stir in flour. Cook over low heat for 30 seconds.

7. Add the liquid from crock pot and, stirring constantly, cook until thick and smooth.

8. Add the wine and cook for 2 minutes. Season to taste with salt and pepper. Pour over meat. Serves 8-10.