It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
25 g [0,9 oz] butter
1 tablespoon of oil
750 g [1,65 lb] veal
2 tbsp flour
3 dl [0,6 pt] chicken stock, or made with cubes
1 1/2 dl [0,3 pt] undeluted orange juice
 Melt butter and oil in a frying pan. Cut the meat into cubes and brown them on all sides and put them in an ovenproof mould.
 Finely chop the onion and sauté in the pan until golden. Sprinkle with the flour and stir well. Add the broth, stir and bring to a boil. Let boil for 2 minutes.
 Add the orange juice and pour the sauce over the meat in the mould. Taste with salt and pepper.
 Peel the oranges (remove all the white membranes) and cut them into slices and place these in two rows on top of the veal.
 Place the dish in a hot oven at 180° C / 355° F for about 1 1/2 hour or until the meat is tender.
 Garnish with watercress.
Makes 4 servings.