Total Calories: 34
Rub the veal with a mixture of 2 tablespoons flour, mustard, brown sugar, salt, poultry seasoning and pepper. Brown the meat slowly in the remaining oil in a Dutch oven. Add the onion, celery, parsley and vinegar. Cover and simmer 3 hours. Remove the meat to a carving board and cover with a tent of aluminum foil to keep warm.
Strain the stock into a 2-cup measure. Let the fat rise to the top and skim off all the fat. Add enough water to make 2 cups and return to the Dutch oven.
Smooth the remaining flour and water in a cup into a paste and stir into the stock mixture. Cook stirring until the gravy thickens and then boils for 1 minute. Stir in the horseradish to make a sauce.
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