Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small onion, two stalks celery, and six slices carrot. Cook slowly until meat is tender. Remove meat, sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be two cups). Melt four tablespoons butter, add four tablespoons flour and strained liquor. Bring to boiling-point, season with salt and pepper, and pour around meat. Garnish with parsley.