* Butter
* 1.4kg boneless Veal or Lamb, cut into 4cm pieces
* 875ml Veal or Lamb stock
* Salt, to taste
* 1 teaspoon Dill weed, finely chopped
* 10 Black peppercorns, crushed
* 1 Bay leaf
* 60g Flour
* 140ml Dry white wine, Boiled and reduced to 70ml
* Extra Dill weed, roughly chopped

===Method===
* Melt some Butter in a flameproof Casserole
* Lightly Sear the Meat in batches
* Drain off the Butter and return the Meat to the Casserole
* Add the 750ml of the Stock, Salt, the teaspoon of Dill weed. Peppercorns and bayleaf.
* Bring to the Boil, reduce the heat and cover
* Simmer for 1½ hours until the Meat is tender
* Mix the Flour with the remaining 125ml Stock and stir into the Meat
* Add the Wine and continue to Cooker for a few minutes until the Sauce has thickened
* Garnish with the extra Dill

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