Braised veal topside

Tie the veal nealty with kitchen string. Melt the butter in a saucepan, add the veal and cook, turning frequently, for about 10 minutes until browned all over. Season with salt and pepper and remove the veal from the pan. Place the pancetta on the base of the pan, return the veal to the pan, cover with the onion and carrots and add the herbs. Pour in 175 ml / 6 fl oz warm water and the wine, cover and simmer over a low heat for about 1 1/2 hours. Remove the veal and leave to stand for about 10 minutes. Pour the cooking jouices into a food processor and process to a purée. Untie the veal, carve into slices and place on a warm serving dish. Spoon the cooking juices over the veal.

Coll. (2010), "The Silver Spoon", Phaidon, 816