Cut the veal into cubes of about 5 x 5 cm edge length.
Rinse and clean the carrots, cut them into quarters lengthwise, peel the onions and lard them with the two cloves, tie the kitchen herbs for the bundle with cooking twine.
Melt the butter in a saucepan, then brown the veal in it from all sides until it becomes light, season with salt, season with pepper and add the white wine, also enough water until the meat is completely covered. Bring to a boil, simmer for a few minutes at low temperature, then maybe skim, finally put in the vegetables and the culinary herbs. All simmer for about an hour at a very moderate temperature.
In the meantime, remove the peel from the vegetables for the addition, rinse or clean them. Cut the navettes and carrots into bite-sized pieces, pearl onions whole, they will be glazed, each vegetable separately by sautéing them with a little butter and sugar, season with salt, season with pepper, then steam them with a little water in the meantime in an open saucepan until they are cooked (10-15 min) in between add a little water if needed, at the end all the water should be evaporated and the vegetables should shine nicely. Cut the mushrooms into quarters, sauté with a little butter, season with salt and add a little white wine and cook until tender in about 5 min, put everything together aside and keep warm.
When the veal is very
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