4 lbs. veal fillet
1/4 c. butter
Chopped onion, celery, carrots
Pepper and salt to taste
1/4 c. white wine

The veal must be tied to form a roll (for symmetrical slicing after cooking). Brown the veal with the butter in a pot and then pour wine over the veal. Add pepper and salt, the vegetables, and a few spoonfuls of water. Cover the pot and cook over medium heat until meat is soft, about 2 hours. Add a little water during cooking when needed. Serve sliced with steamed vegetables and mashed potatoes.