Cheaper veal (like shoulder): panfry short till brown, add fond, red wine or beer, onions, mace, bayleaves and a little vineagar. Then slowcook for 4 to 8 hours, leave it for a day and reheat next day.
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{{Information |Description={{en|1=Very slow cooked veal. Dutch cuisine. First panfry, then add (game)fond, mace, bayleave and a splash of sherry vineagar and slowcook for about 8 hours, then refridgerate for a day. Next day heat through, reduce the sauce/
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