Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot.
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