From The Modern Family Cookbook

Pot Roast of Veal
2½ lbs. veal shoulder
3 tablespoons margarine
1 medium onion, chopped
1/3 cup chopped celery
1½ teaspoons salt
Wipe veal with a damp cloth. Brown on one side in the margarine in heavy kettle or Dutch oven. Turn meat over, add onion and celery, stirring vegetables occasionally until meat is well browned. Sprinkle meat with salt. Add about ½ cup hot water, cover tightly and simmer until meat is tender, about 1½ hour. Serve with gravy, which may be thickened if desired. 5 servings.