How to cook
Dice the veal. Wash it in cold water very well. Put the meat in a large pot with water and put to boil. Salt it to taste.
Remove the foam from the water several times with a slotted spoon. The meat needs to be clean, the broth needs to be clear, without any trace of foam. Once the meat is boiled, transfer to a clean pot.
Strain the broth through a large strainer and add it to the meat. Put it on the stove on moderate heat. You need to have about 8 1/3 cups (2 L) strained broth at the end. Peel 1/2 head of celery and cut it into pieces. Wash it and add it to the pot.
Salt and add black pepper to taste. Peel 3 large carrots, wash and cut into round slices. Add them to the rest of the products. Leave to boil. Then peel the potatoes, wash them, cut into small pieces and add them in later because they boil faster.
Once the dish is ready, wash leaves of fresh celery, chop them finely and add to the veal stew. Add a little more black pepper to taste.