VEAL WITH BECON

800G Veal

25G MARGERINE

100G BECON

25G FLOUR

100G ONION

LEMON JUICE

100G CARROTS

FINLEY CHOPPED PARSLEY

150G MUSHROOMS

SALT AND PEPPER

600ML STOCK

THYME

CUT THE MEAT INTO SMALL SQUARED PIECES. MELT THE MARGERINE AND THEN FRY THE MEAT UNTIL IT GOLDENS.TRY TO FIND THE MUSHROOMS AND THE ONIONS SMALL.PEEL AND CUT THE CARROTS INTO LARGE PIECES.PUT THE FLOUR INTO THE MIXTURE OF THE MEAT (OPTIONAL ADD SALT AND PEPER)MIX WELL SO IT WILL COMBINE WITH THE MEAT.ALSO AND TIY SHREDDS OF BEACON. LET IT COOK FOR A WHILE.POUR THE STOCK IN AND LET IT SIMMER ON LOW MIDEUMFLAME.PUTMUSHROOMS,CARROTS,ONIONS , LEMON JUICE,THYME AND PEPER AND SALT. BRING IT TO THE BOIL AND PUT IT IN THE OVEN FOR 70 MINUTES . SERVING SUGGESTIONS FRIED CHIPS ,SALAD AND SOME CHOPPED PARSLEY ON TOP PREP. TIME 95 MIN