Veal Stew

For the veal stew, toast 2 tablespoons of flour without fat in a pan until hazelnut brown and remove.

Mix remaining flour with salt, cinnamon and pepper. Cut meat into cubes and turn in the flour. Fry in hot oil in portions and remove.

Peel and finely chop onion and garlic. Peel the carrot and celery and cut into small cubes.

Reduce temperature on the stove, add some more oil to the pan, add onion and garlic and fry. Add the vegetables and fry. Add the meat, sprinkle with orange peel and toasted flour and stir. Extinguish with white wine, season with bay leaf and cloves and simmer with closed lid for about 1 hour until soft. Pour in the soup gradually and season the veal stew with salt and pepper.

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