Boil the water in a pot, add
the tealeaves, cover the pot and let it
simmer for about 1/2 hour. Meanwhile, melt
the margarine in a flat pot and fry the
onion and the carrot until the onion becomes
Take out the vegetables with
a straining spoon and keep them in a warm
place. Fry the veal in the oiled pot until
all sides are browned.
Return the vegetables to the
pot and add half of the simmered tea with
the leaves filtered out. Cover the pot half
way and slowly cook the veal for an hour on
low heat. Add the remaining tea so as to
replace the steamed liquids.
Take out the meat and the
vegetables and keep cooking. Increase the
heat and let half of the liquids steam
before turning the heat off.
Serve the veal with the
remaining sauce. We recommended serving the
veal with rice in jasmine tea.