In a casserole, gently brown the shin of veal on all sides in 1 tablespoon of butter, taking care not to burn the butter. Meanwhile, blanch the peas, fresh or frozen, in 2 quarts of salted water. Bring to a boil, cook for 10 minutes and drain. When the shin of veal is brown, add the carrots, the onions, the bouquet garni, season with salt and pepper, add 1/2 cup of hot water. Lower the heat, cover and simmer gently for 30 minutes. Add the peas with 2 sugar cubes and simmer for another 40 minutes. Add the small potatoes. Serve when the potatoes are cooked (about 20 minutes).
