- Celery seeds to taste
- 100ml oil
- Liquamen (or white wine and salt)
- Cook the veal for about 1½ hours until well done.
- Mix together honey, vinegar, oil, liqamen and spices in an extra pan.
- Boil the sauce for a short time and thicken it with cornstarch.
- Then pour sauce over the veal
- Let it boil on low heat for a few minutes.