Drowned Veal

1 Onion, chopped
3 tb Butter 1 3/4 lb Stewing veal
1/2 c Red wine
1/2 c Beef broth
1 Clove garlic, crushed
2 Bay leaves
1 tb Flour
To taste salt and pepper
3 Sprigs parsley

Fry the chopped onion in half the butter until golden, then add the veal and brown on all sides. Add salt and pepper and pour wine over the meat; cook until the wine evaporates. Add the broth, parsley, crushed garlic clove, and bay leaves. Cook the stew about 1 1/2 hours over a low flame, then make a paste of the rest of the butter and flour, adding it to the stew; mix and allow the sauce to thicken. Serve on a warm platter.

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