INGREDIENTS

1. 2lbsbreasts of veal, cut in 4 inch squares
2. 4cupshot water
3. 1onion, minced
4. 1stalkcelery, minced
5. 2teaspoonssalt
6. pepper
7. 3teaspoonsWorcestershire sauce
8. 1/2teaspoondry mustard
9. 1/4lbnoodles, uncooked
10. 1/4cupflour
11. 3tablespoonsbutter
12. 1/2cupheavy cream

DIRECTIONS

1. THE DAY BEFORE:.
2. Put veal, water, onion, celery, and salt in a large pan and cook until meat is tender– about 1 1/2- 2 hours.
3. Cool until you can handle the meat.
4. Then slip out oanes and cut in about 2 inch pieces.
5. Put back in the broth and refrigerate until you are ready to use it (up to a couple of days).
6. ONE HALF HOUR BEFORE:.
7. Take 4 cups broth (add water if needed).
8. Put in large pan and add salt and pepper, worcestershire,& mustard.
9. Bring to boil& add noodles.
10. Cook til tender (15-20 min).
11. DO NOT DRAIN.
12. Meanwhile, dredge meat in flour& brown well in any hot fat in large frying pan.
13. When noodles are tender, add cream to them and toss.
14. Heat to boiling.
15. Arrange browned meat on platter; pour noodles and sauce over it.
16. DO NOT MIX.
17. Serve.