Roast veal with olives

Brown the roast veal in hot oil, Cover it, then let it cook for a half hour over a low heat. Stone one half pound of green olives, and peel 3 or 4 dozens very small onions.
Put them around the meat, salt only a little bit because of olives. Pepper, cover it and let cook again for a half hour.  
Add a small glass of bouillon or, if not available, hot water to thin the sauce.
 
Recipes from the book "Les Carnets de Cuisine de Monet" by Claire Joyes Toulgouat (Editions du Chêne), available at the Foundation’s bookshop.