Veal With Pineapple

750 g/11/2 lb lean pie veal, trimmed and cubed
300 ml/1/2 pint chicken stock
salt
freshly ground black pepper
175 ml/6 fl oz orange juice
1/2 medium pineapple, peeled and cut into
chunks

Place the veal in a saucepan with the stock and bring to the boil. Add salt and pepper, cover and simmer for about 30 minutes. Leave to cool, then skim off all the fat.

Transfer to a casserole dish and add the orange juice and pineapple. Cover and cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 1 hour or until tender.

SERVES 6