Instructions: Fry the chopped onion in half the butter until golden, then add the veal and brown on all sides. Add salt and pepper and pour wine over the meat; cook until the wine evaporates. Add the broth, parsley, crushed garlic clove, and bay leaves. Cook the stew about 1 1/2 hours over a low flame, then make a paste of the rest of the butter and flour, adding it to the stew; mix and allow the sauce to thicken. Serve on a warm platter.

NOTES : Good with rice. Joe Cipolla was the chef for three generations of Mafia dons and capos before returning to Italy for "health reasons"...

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