Blanquette of Veal- (French Veal Stew)-The Gold Cook Book
by Master Chef Louis P. De Gouy
2.5 lb veal
1 quart cold water
1 large onion halved- each stuck with 1 clove,
1/4 cup thinly sliced carrots,
1 bouquet garni composed of 1 large bay leaf, 8 sprigs of fresh parsley,1 sprig of thyme, tied together,
1 small stick of celery coarsely chopped,
salt and pepper,
(nutmeg)
