Veal Provencale Serves 8

Coat veal w .5 c flour. Heat oil and 3T butter in heavy kettle. Add veal, brown, return all veal to kettle. Tie thyme, bay and parsley in small cheesecloth bag; add to kettle w onion, garlic, salt, pepper, wine and half orange zest. Heat to boiling. Cover and simmer 1 hr or until veal is almost tender. Add mushrooms and tomatoes to kettle. cover and cook 10 min longer. Remove seasoning bag and discard. Blend remaining 2 T butter w 2T flour to paste in a cup. Stir, a little at a time into hot liquid in kettle. Cook, stirring constantly, until gravy thickens and boils 1 min. Spoon into a heated large serving dish. Sprinkle w remaining orange rind and garnish w a fluted mushroom and parsley. (Can be made ahead and reheated).

Veal 4 lb boneless, cubed
Flour 10 T
Vegetable Oil 3 T
Butter 5 T
Thyme 1 tsp
Bay Leaves 2
Parsley
Onion 1 large, chopped
Salt
Pepper
Wine, White 3.5 c
Orange Zest 1 orange
Mushrooms 1 lb
Tomato 4 peeled, seeded and diced