Lemon And Tarragon Veal

1 kg/2 lb pie veal, cut into bite-sized pieces
1 wine glass white wine
1 wine glass lemon juice
2 teaspoons chopped fresh tarragon or
1 teaspoon dried tarragon
salt
freshly ground black pepper
about 150 ml/1/4 pint chicken stock

Put the veal in a casserole dish with all the other ingredients except the stock. Pour in just enough stock to cover the veal.

Cover and cook in a preheated cool oven (150 °C/300 °F, Gas Mark 2) for about 2 hours or until the veal is tender.

SERVES 6