Veal And Orange Casserole

1 tablespoon polyunsaturated vegetable oil
1 medium onion, peeled and finely chopped
2 tablespoons finely grated orange rind
3-4 fresh sage leaves, finely chopped
275 g/10 oz lean boneless veal, cut into
2.5 cm/1 inch cubes
wholemeal flour
salt
freshly ground black pepper
150 ml/1/2 pint chicken stock
150 ml/1/2 pint dry vermouth
3 tablespoons orange juice
Garnish:
chopped sage (optional)
grated orange rind (optional)

Heat the oil in a heavy saucepan or flameproof casserole. Add the onion and fry gently for 3 minutes. Add the orange rind and sage leaves and cook gently for 1 minute. Dust the cubed veal in flour, season with salt and pepper, and add to the onion mixture. Fry steadily until the veal is scaled on all sides. Gradually stir in the stock, vermouth and orange juice. Cover and simmer gently for about 1 hour or until the veal is tender. Taste and adjust the seasoning before serving. Garnish with more chopped fresh sage or grated orange rind. SERVES 2