1/4 c. oil
4 to 6 lb. veal roast, shoulder or breast
1/2 c. chicken broth
1/2 c. white wine
2 tbsp. butter, softened
2 tbsp. flour
Salt

Preheat the oven to 325 degrees. Heat the oil in a Dutch oven and brown the roast on all sides. Pour the chicken broth and wine over the meat. Cover and cook until tender, about 2 hours. Remove the meat and keep warm. Work the butter and flour together with your fingers into a smooth paste. Set the Dutch oven over a medium flame and drop pellets of this paste into the broth, stirring constantly until thickened to your liking. Add salt to taste. Slice the meat and serve with the sauce.