Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a large stock pot and sweat vegetables until tender. raise the heat and add veal/chicken. cook further 5 minutes. turning meat but not browning. add water and simmer. skim any scum from surface. cover the pot and simmer gently for 3 hours. salt to taste and cool. strain off solids. cool the stock and refrigerate to allow solids to set. remove any solid fat from top of stock and use as required.

Target recipe: take veal or chicken and pound thin between 2 pieces of plastic wrap until 1/2" thick. season lightly with salt and pepper on both sides and then dredge in flour. heat olive oil and butter in a large pan over medium heat, shake off excess flour from veal and saute about 2 minutes per side until lightly browned. remove and set aside. to pan add molasses, wine and stock. let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms. reduce heat, cover and simmer until mushrooms soften and sauce thickens slightly, about 7 minutes. add veal back to pan and warm. serve with fettucine that has been cooked and then tossed with a little olive oil, parmesan cheese and parsley.