Veal Stew with Whisky Sauce and Rice

2 onions

1.5kg / 3¼lb stewing veal, such as breast or flank, cut into cubes

4 carrots, halved lengthways

1 bay leaf

5 tablespoons white wine

500g / 1lb 2oz long-grain rice

80g / 3oz butter

2 tablespoons sunflower oil

1 tablespoon plain flour

3 tablespoons whisky

1 tablespoon chopped fresh parsley

Salt

Finely chop one of the onions and cut the other in half. Put the veal, carrots, onion halves, bay leaf, wine and a pinch of salt into a saucepan, pour in water to cover and bring to the boil.

Skim off the froth that rises to the surface, then cover and cook over a medium heat for 1–1½ hours, until the veal is tender. Meanwhile, cook and rinse the rice.

Remove the veal from the pan with a slotted spoon and set aside. Strain and reserve the cooking liquid.

Melt 25 g/1 oz of the butter with the oil in a saucepan. Add the chopped onion and cook over a low heat, stirring occasionally, for about 10 minutes, until lightly browned. Stir in the flour and cook, stirring constantly, for 2 minutes.

Stir in the whisky, then gradually stir in 750 ml/1¼ pints of the reserved cooking liquid, a little at a time. Cook, stirring constantly, for about 10 minutes, until thickened.

Add the veal and heat through for about 5 minutes. Meanwhile, season the rice with salt and fry in the remaining butter.

Spoon the rice into a ring mould and turn it out on to a warm serving dish. Spoon the meat and sauce into the middle and sprinkle with the parsley. Alternatively, serve the rice in a mound on the side. Serve immediately.

Serves 6