Veal Fricassee with Spring Vegetables

Look forward to this fine asparagus recipe:

(*) A total of a small baking dish cleaned vegetables that will give color and bite to the dish form, from whatever the market just offers.

A mixture of three different pieces of the calf ensure that the cubes have different bite and melt.

It is best to ask the butcher to prepare the breast tips (their cartilage gives the sauce a firm hold), breast meat and a nicely marbled piece of neck or shoulder.

Cut the meat into large cubes, about 4 to 5 centimeters in edge length. Do not remove fat and flax! However, put the cartilage parts and such bone-in pieces into the cooking pot at the beginning. Remove the peel from the onion, carrot and celery, but do not chop them, and put them into the cooking pot as well, in which 2 tablespoons of butter have already been gently melted. (This will make it easier to get them out later. Now dice them accurately and add them together with the rest of the vegetables repeatedly at the very end). Just cover everything with water. Add the parsley, the leek cut lengthwise, the bay leaves, the peppercorns and about a teaspoon of salt. Add the thinly sliced lemon peel and the juice of half a lemon. Let it boil gently, then put the lid on and let it simmer for about 1 hour.

In this

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