1 Potatoes, cut into balls (quantity not specified in original; approximately 2 cups / 300 g)
Instructions
1. Pat the veal loin dry with paper towels. Season on all sides with salt and black pepper, then dredge thoroughly in all-purpose flour, shaking off any excess.
2. Melt 1/4 cup (57 g) butter in a large heavy saucepan or Dutch oven over medium to medium-high heat. Add the floured veal and brown the entire surface, turning frequently, 8–12 minutes total, until the exterior is a deep golden brown on all sides with no grey patches remaining. Watch carefully to prevent scorching.
3. Pour in 1 cup (240 ml) hot water. Cover the pot tightly and reduce heat to low. Braise slowly for 2 hours, or until the meat is fork-tender when pierced at its thickest point, adding more hot water as the liquid reduces — using approximately 3 cups (720 ml) total over the course of cooking. Check every 30 minutes and add water in small increments to maintain a shallow braising liquid.
4. Transfer the cooked veal to a warm serving platter and tent loosely with foil to rest, 5–10 minutes.
5. Prepare the pan gravy: Whisk a small amount of all-purpose flour (begin with 2 tablespoons / 16 g) into enough cold water to form a thin, pourable slurry — approximately 3–4 tablespoons (45–60 ml) cold water per 2 tablespoons flour. This technique, tempering a starch slurry, prevents lumps by ensuring the starch is fully dispersed in cold liquid before it contacts heat. Stir the slurry into the hot braising liquid remaining in the pan over medium heat, stirring constantly, 3–5 minutes, until the gravy thickens enough to lightly coat the back of a spoon and no raw-flour taste remains.
6. Arrange the boiled turnip cubes, carrot cubes, and potato balls around the veal on the serving platter. Pour the gravy into a serving tureen and bring to the table alongside the meat.
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